Rhonda Milliron earned first place with her butternut squash recipe which was submitted in the Family Heirlooms category. (Photo by Amber Phipps)

Rhonda Milliron earned first place with her butternut squash recipe which was submitted in the Family Heirlooms category.

Milliron has participated in the contest since 2016 and said she has entered a variety of recipes and dishes in all sorts of categories over the years.

“The first time I entered I got second place and I said ‘oh you guys will never be able to get rid of me now,'” she said.

Milliron bakes and cooks and said she enjoys making meals and desserts for her family and friends. She said this time of year is the best season for using squash in recipes and this particular recipe is “old-fashioned.”

Milliron said squash can be difficult to manage but she discovered an easier and more effective method for baking squash.

Her recipe combines chopped pecans, crunch cereal, sugar and butter which is then baked on top of the butternut squash and other ingredients.

“The key is to mash it and make sure it’s not clumpy before mixing it with the other ingredients,” said Milliron, describing it as a simple and easy recipe.

Milliron said she got married young and didn’t know how to cook at that time until her mother-in-law taught her the basics.

“I just really enjoy cooking and when I have days when I’m sad or bored, I just go into the kitchen and see what I can create,” she said.

Milliron described all of the different kinds of recipes she’s made from butterscotch pudding to caramel apple salad to pistachio fudge. She said she also likes to make different things to bring to church, her friend’s house or different occasions.

Butternut Squash Casserole w/ Crunchy Cereal Topping

– Makes 6-8 servings

Ingredients

2 cups cooked butternut squash (mashed)

2 large eggs

¾ cup sugar

1/3 cup butter (softened)

1/3 cup milk

1 teaspoon ground ginger

½ teaspoon coconut flavoring

– Crunchy Cereal Topping –

1 ½ cup cornflake crumbs

¾ cup firmly packed brown sugar

½ cup chopped pecans

¼ cup margarine (melted)

(Combine all ingredients)

Directions

Combine first 7 ingredients, pour into greased 8 inch square baking dish

Bake at 350 degrees F for 35 minutes

Sprinkle with topping, bake for 10 minutes