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Squash Casserole

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
  • Total Time
    Prep: 1-1/4 hours Bake: 45 min.
  • Makes
    8-10 servings


  • 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 Facts
1 cup: 291 calories, 17g fat (7g saturated fat), 67mg cholesterol, 118mg sodium, 36g carbohydrate (25g sugars, 5g fiber), 3g protein.

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