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Ingredients
- 2 butternut squash (about 3 lb. each)
- 1 c. brown sugar
- 2 eggs, beaten
- 1/2 c. butter
- 3/4 c. chopped pecans
Method
- Cut squash in half lengthwise.
- Remove seeds and place, cut sides up, in a baking pan with 1 inch water.
- Bake, covered, at 350° for 1 hour.
- Cool slightly and remove pulp from shell.
- Mash pulp with sugar, eggs and butter.
- Stir in nuts.
- Spoon into a greased 2 1/2-quart casserole.
- Bake uncovered at 350° for 45 to 50 minutes.
- Serves 8 to 10.