Butternut Squash Casserole

I try and make a casserole every week for a weekday meal. My son loves the sound of the dish and so far we have not had any trouble getting him to eat one.

Yesterday, I didn't have all the ingredients for our regular squash-corn casserole. I tweaked this http://allrecipes.com/recipe/butternut-squash-casserole-2/detail.aspx recipe with what I had at home. And the casserole was super delicious. Much much better than a regular weekday meal.

Noting the recipe down here:
1 Butternut Squash
2 eggs
1/4 cup butter
1 1/2 cups milk
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
a pinch of salt

1. Pre-heat the oven to 375 F. Line a cookie tray with foil. Cut the butternut squash into two halves, scoop out the seeds. Place the two halves face down on the tray and into the oven for about 45 minutes.

2. In the meantime, in a big bowl mix the following:
. 2 eggs beaten
. 1/4 cup butter melted
. 1 1/2 cups milk
. 1/2 cup sugar
. 1 tsp vanilla extract
. 1/2 tsp cinnamon powder
. 1/4 tsp nutmeg powder
. a pinch of salt

3. Grease a casserole dish with butter. I used a 9X10.

4. Once the butternut squash is cooked, peel the skin, and mash the rest. After it is relatively cool, mix it in with the rest of the ingredients and pour in the casserole dish.

5. Bake for 45 minutes at 375 F or until its set.

It would be a wonderful side-dish for a holiday meal. It is that festive.