What happy Pilgrims and Indians! The children spent the month of November studying the first Thanksgiving at Plymouth Rock. They learned about the Mayflower and what it was like to be a child on that long journey. The learned the story of the first Thanksgiving using story beads. They know why the Pilgrims left England, what happened to them upon arrival in the New World, and how their friend Squanto helped them. The children showcased their learning last night with a performance of poems and songs. We gathered together as a community of family and students and gave thanks for each other's friendship and love! It was a great night.
A special thank you to Pastor Scott and the the New Hampton Community Church for allowing us to use their wonderful meeting space for our dinner together. Thank you!
As promised, here is the Butternut Squash Bake recipe! My mom started making this dish for Thanksgiving when I was a child, it quickly became a staple of our Thanksgiving spread. Enjoy!
Butternut Squash Bake
2/3 cups butter or margarine, softened
3/4 cup sugar
10 oz. Evaporated milk
2 teaspoons vanilla
4 cups mashed cooked butternut squash (a couple of medium size squash should be enough)
1 cup Rice Krispies cereal
1/2 cup packed brown sugar
1/2 cup chopped pecans
4 tablespoons butter or margarine, melted (I told you there was a lot of butter!)
In mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into greased 11 x 13 pan. Bake uncovered at 350 for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.
Would you like to share any of your yummy recipes from last night? How about that Mac and Cheese? Leave your recipe in the comments below.
Happy Holiday to All!