SQUASH CASSEROLE

Squash Casserole image

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

Provided by Taste of Home

Time 2h

Yield 8-10 servings.

Number Of Ingredients 6

Ingredients

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

Steps:

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 Facts : Calories 291 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 118mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 5g fiber), Protein 3g protein.