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