Butternut Squash Casserole

• 2 cups cooked squash
• 1 cup sugar
• 1 egg, beaten
• ½ t. salt
• 1 cup milk
• ½ cup coconut
• 1 t. vanilla

Mix these ingredients and bake 45 minutes at 350°.

Topping

• 1 small can crushed pineapple
• 58 oz. can Maraschino cherries, chopped
• cup sugar
• 1 t. red food color, if desired
• ½ cup chopped pecans
• 2 Tbs. cornstarch or flour

Cook in double boiler, stirring until thickened. Spread on top of baked squash.