Williams Sonoma Butternut Squash Casserole
1 jar Williams-Sonoma Butternut Squash Puree
1/2 white sugar (but like everything else Turbinado Sugar or "Sugar In The Raw" works even better)
1 Cup Milk
1 Tsp Vanilla Essence
1 Tsp Orange Essence (even better with Orange Oil)
1/4 Tsp Salt
2 Tbsp All Purpose Flour
1/4 Cup (1/2 Stick) Unsalted Butter, Melted
1 Cup Crushed Vanilla Wafers
1/4 Cup Unsalted Butter, Melted
1 Cup Brown Sugar
Preheat oven to 425 Fahrenheit.
The entire recipe can be done in two batches in a Kitchen-Aid Stand Mixer. Make the topping first and set aside. (Making the topping first means there is no need to clean the mixer between batches!)
For The Topping:
Place about 1 1/2 cups whole Vanilla Wafers in the bowl of the mixer, using the lowest setting led the paddle attachment crush the cookies. (empty the bowl into a cup measure, if it's not quite a cup return to the mixer bowl with a few more cookies, if you have too many crumbs, use them over ice cream) Once crushed add the melted butter and brown suger and mix until combined, set aside.
For The Casserole:
Add eggs to the stand mixer, using the paddle attachment beat the eggs on lowest speed until the yolds and white are fully combined. Then add the Butternut Squash Puree, Sugar, Milk, Vanilla Essence, Orange Essence, Salt, Flour, and Melted Butter in the stand mixer. Using the paddle attachment mix on the lowest speed until well combined.
Pour into a small (6 Cup) casserole dish. Bake 45 minutes or until set.
Sprinkle the previously set aside topping over the cooked casserole and return to the over to brown for 10-15 minutes.