6 - 7 pounds butternut squash
1 cup sugar
1 1/2 cups skim milk
1 tsp vanilla
1 pinch salt
2 Tblsp flour
3 eggs (or equivelant EggBeaters)
1/4 cup margarine, melted

Topping
11 oz (reduced fat) vanilla wafers, crushed
3/4 cup margarine
1 1/2 cup brown sugar

Wash, peel and chop squash (removing seed part when you reach it). Place chunks of squash into boiling water, and cook until they are very tender. Drain and mash. Combine 7 to 8 cups of mashed squash, sugar, milk, vanilla, salt, flour, eggs and margarine. Pour into large casserole dish. Bake in 425F oven about 45 minutes, until set. Combine topping ingredients. Crumble over casserole and return to oven to brown. Serve hot. Serves up to 15.