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Squash Casserole Recipe

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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
TOTAL TIME: Prep: 1-1/4 hours Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 45 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Squash Casserole in Reminisce Spring 1991, p39

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.

Reviews for Squash Casserole(1)

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MY REVIEW
Reviewed Dec. 24, 2013

I made this for Thanksgiving and the family loved it! They asked if I would make it for Christmas too. I used Hubbard squash on Thanksgiving and it will work well with any winter squash that is available. I orginally got this recipe from my mother-in-law. And I lost it again, thank you for the recipe archive!

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