Squash Casserole Recipe
- 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
- 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.
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
"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!"