Total TimePrep: 1-1/4 hours Bake: 45 min.
- 2 butternut squash (about 3 pounds each)
- 1 cup packed brown sugar
- 2 large 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.
Nutrition Facts1 cup: 291 calories, 17g fat (7g saturated fat), 67mg cholesterol, 118mg sodium, 36g carbohydrate (25g sugars, 5g fiber), 3g protein.
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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!