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Squash Casserole Recipe

Squash is abundant in the fall months so I try to come up with many recipes to use them. This casserole is sweet and easy to make.—Bill Reifsteck, Oak Island, North Carolina

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Squash Casserole Recipe

Prep: 1-1/4 hours Bake: 45 min.

Yield: 8-10 Servings

75 45 120

Ingredients

2 butternut squash (about 3 pounds each)
1 cup packed brown sugar
2 eggs, beaten
1/2 cup butter
3/4 cup chopped pecans
Whole pecans, optional

Directions

Cut squash in half lengthwise. Remove seeds and place, cut sides up, in a baking pan with 1 in. of water. Cover and bake at 350° for about 1 hour or until tender.
Cool slightly and remove pulp from shell. Mash pulp with sugar, eggs and butter; stir in nuts and spoon into a greased 2-1/2-qt. baking dish. Top with whole pecans if desired. Bake, uncovered, at 350° for 45-50 minutes or until set. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 291 calories, 17 g fat (7 g saturated fat), 67 mg cholesterol, 118 mg sodium, 36 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Squash Casserole in Reminisce Spring 1991, p39