Butternut Squash Bake

1/3 Cup Butter
1/3 Cup Sugar (recipe calls for 3/4 Cups but that was too much for me)
2 Eggs
1 5 Ounce Can of Evaporated Milk
1 Teaspoon of Vanilla
2 Cups Mashed and cooked Butternut Squash

Topping: Crushed Cereal (I have used Frosted Flakes, Kashi Cheerios, Granola, use whatever floats your boat), can also add butter and brown sugar to the crushed cereal for a better bake.

Bake and peel the butternut squash (it makes it easier to mash).  Once baked mash up the squash in a large bowl.  Add the butter, sugar, eggs, milk and vanilla.  Preheat the oven to 350 if you have turned it off after cooking the squash, if not turn the temp down to 350.  Pour the mixture into a pan that is 11x7 or 9x5 depending on how deep you want the squash bake to be.  Cook for 45 minutes or until the bake looks like it is mostly set.  Cover the bake with the topping and bake for 5-10 minutes.  This is good as a side dish, dessert (depending on how much sugar used), or for a breakfast dish.  If you make it the night before you have a good and healthy breakfast the next day.