Butternut Squash Casserole

Ingredients:

For casserole:
1 jar (32 oz.) Williams-Sonoma Butternut Squash Puree
1/2 c. sugar
1 tsp. vanilla
1 tsp. orange extract
1/4 tsp. salt
2 tbs. all-purpose flour
3 large eggs
4 tbs. unsalted butter, melted

For topping:

1 c. vanilla wafers, crushed
1/2 c. unsalted butter, melted
1 c. brown sugar

Instructions:

1. Preheat oven to 425. Lightly grease a casserole dish (4-6 c. capacity)
2. Combine puree, sugar, milk, vanilla, orange extract, salt, flour, eggs, and melted butter. Pour into the prepared casserole dish.
   
3. Bake for 45 minutes or until set.

Meanwhile, make the topping.

1. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar.
2. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes.