Butternut Squash Casserole

• 1 large butternut squash 
• ½ cup Splenda 
• 1½ cups milk 
• 1 teaspoon vanilla extract 
• 1 pinch salt 
• 2 tablespoons all-purpose flour 
• 3 eggs 
• 3 tablespoon butter, melted 
• 1 teaspoon cinnamon 
• ½ teaspoon nutmeg 

Topping: 

• 1 small package (2.12 oz) animal crackers, crushed 
• ¼ cup butter, melted 
• ½ cup Splenda brown sugar blend

1. Preheat oven to 425. 
2. Slice butternut squash in half lengthwise. Scoop out pulp and seeds. Roast in oven 45-50 minutes on foil lined cookie sheet. 
3. Scoop out inside of squash and puree. 
4. In a bowl combine butternut squash puree, white sugar, milk, vanilla extract, salt, flour, eggs, 3 tablespoons melted margarine, cinnamon, and nutmeg. 
5. Spray an 8 x 8 dish with cooking spray. Spread squash mixture evenly in dish. Bake in preheated oven for 30-40 minutes, or until set. 
6. In a medium bowl combine crushed cookies, ¼ cup melted butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown for about 10 minutes.