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Winter Squash Casserole

Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! —Glendora Hauger, Siren, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    12 servings


  • 6 cups mashed cooked winter squash
  • 1/2 cup butter, melted
  • 6 large eggs, lightly beaten
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1/3 cup all-purpose flour
  • 1/2 cup slivered almonds


  • In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish.
  • Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.
Nutrition Facts
1 cup: 387 calories, 20g fat (10g saturated fat), 147mg cholesterol, 294mg sodium, 50g carbohydrate (39g sugars, 4g fiber), 6g protein.

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  • tommypoo
    Dec 6, 2017

    This was a great recipe to go with our Thanksgiving dinner. I turned it into a make ahead, by making the recipe without the topping and froze it. When it was thawed, I did drain a little excess water off, but added the topping and baked, and it came out perfect. I had to bake longer than the normal recipe called for, FYI. It made a lot, and also think it would be great split between 2 - 8" x 8" pans so you can make one and freeze one for later.

  • donnabski
    Oct 3, 2017

    What KIND of winter squash was used...acorn, butternut , hubbard? ALL winter squash!