Ingredients

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1

pouch (4 oz) butternut squash purée

1/3

cup milk

2

tablespoons butter or margarine, melted

1

egg

Preparation

Heat oven to 400°F. Generously spray 8-inch square or round pan with cooking spray.

In medium bowl, mix all ingredients until blended. Spread in pan.

Bake 16 to 18 minutes or until light golden brown. Serve warm.