{"id":2218,"date":"2009-12-04T09:03:34","date_gmt":"2009-12-04T15:03:34","guid":{"rendered":"http:\/\/doycetesterman.com\/?p=2218"},"modified":"2009-12-02T11:36:04","modified_gmt":"2009-12-02T17:36:04","slug":"special-squash-casserole","status":"publish","type":"post","link":"http:\/\/doycetesterman.com\/index.php\/2009\/12\/special-squash-casserole\/","title":{"rendered":"SPECIAL SQUASH CASSEROLE"},"content":{"rendered":"
\"This<\/a>
This thing, while good on its own, gets better with the addition of a stick of butter and a bunch of vanilla and brown sugar. WHO KNEW?<\/figcaption><\/figure>\n

So there’s this thing Floy-Jean makes around the holidays. It’s generally called “Grandma’s Special Squash”, because<\/p>\n

    \n
  1. No one really makes it quite as good as she does.<\/li>\n
  2. It’s special. (And be ‘special’ I mean ‘actually a dessert, masquerading as a hot dish’.)<\/li>\n<\/ol>\n

    Here’s how it goes.<\/p>\n

    1.<\/strong> Start with 3 lbs butternut squash<\/strong>, peeled, seeded. and cubed. (Not everyone skins them. Grandma does. Grandma’s version is better. Draw your own conclusions.)<\/p>\n

    2.<\/strong> Cook the squash in water until the cubes are tender enough to mash.<\/p>\n

    3.<\/strong> Drain the squash pieces, drop em in mixing bowl, and beat em until they’re smooth. Smooooth. No. Smoother.<\/p>\n

    4.<\/strong> Add milk, butter,\u00a0eggs, and vanilla; mix well.<\/p>\n