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| 3 x ca. 450 g | Butternut squash, peeled, seeded and cut |
| | Into 2-inch pieces |
| 10 Esslöffel | butter unsalted, melted |
| 3/4 Tasse | milk |
| 2 Esslöffel | all-purpose flour |
| 1/2 Teelöffel | cinnamon |
| 1/2 Teelöffel | cloves ground |
| 1/2 Teelöffel | nutmeg |
| 1 Tasse | sugar |
| 3 gross | eggs |
| 1/2 Teelöffel | Coconut flavoring |
| 1/2 Tasse | Vanilla wafer crumbs; about 15 wafers |
| 1/4 Tasse | dark brown sugar |
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In a kettle cook squash in boiling water to cover by 1 inch until very tender, about 20 minutes, and drain well.
Preheat oven to 350#161#F.
In a bowl of an electric mixer, beat squash, 1 stick butter, milk, flour, spices, sugar, eggs and coconut flavoring until smooth. Transfer mixture to an 8-inch square baking dish (2-quart capacity) and bake in middle of oven for 50 minutes.
In a small bowl, combine wafer crumbs, brown sugar, and remaining 2 tablespoons butter until mixture resembles coarse meal. Sprinkle mixture over casserole and bake until just set, 15 to 25 minutes more.
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