Butternut Casserole

1 ea med Buttternut

1 x squash, peeled and

1 x Cubed

2 tb Butter

1/2 c Brown sugar

1 ea Egg, beaten

1/2 c Evaporated milk

1/4 c Toasted almonds, sliced-

1 x Not slivered

~--------------MARY GOODROW KTMB37A----------------- Cook the squash in salted boiling water until tender and drain very well. Mash with butter, then add brown sugar and mix well. Add beaten egg, then evaporated milk. Pour into a greased 1-1/2 quart casserole dish and sprinkle toasted almonds on the top. Bake for 30 minutes at 325 degrees. ~---- -----