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


  • 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 cup: 291 calories, 17g fat (7g saturated fat), 67mg cholesterol, 118mg sodium, 36g carbohydrate (25g sugars, 5g fiber), 3g protein.


  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

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nancymaycook User ID: 7510341 17631
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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