First the old recipe--I shared it with you during the 5 Days of Preparing for the Holidays blog hop. I had to make the Butternut Squash casserole dairy free for my aunt so I substituted margarine for the butter and apple cider for the milk. I think I actually prefer it the new way. So here is the updated recipe.
Butternut Squash Casserole (makes 2 qts)
Aprox. 3 lb butternut squash 3/4 C sugar
3/4 C apple cider 3 T flour
6 T melted margarine 1/2 t cinnamon
3 eggs, beaten 1/8 t ground cloves
1/2 t vanilla extract 1/8 t nutmeg
Topping (mix & freeze separately or make on serving day)
1/2 C crushed vanilla wafer cookies
1/4 C brown sugar
2 T melted margarine
I used this Turkey in a Smoker recipe with a 12 pound bird. Because I have such a large extended family, I also made a traditionally roasted turkey and conducted an informal taste test. The smoked turked won hands down. It was so much easier to prepare--I didn't have to brine it the night before, it was much easier to debone, the pan juices made an excellent gravy and I didn't even add salt. This is the way to go.