---------- Recipe via Meal-Master (tm) v8.04
  Categories: Vegetables
       Yield: 6 servings
       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.