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
Directions 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...
- Yield: 8-10 servings
- Cooking time: 45 Min
- Rating: 5/5
- Publisher: Tasteofhome.com
- 2 butternut squash (about 3 pounds each)
- 1 cup packed brown sugar
- 2 eggs, beaten
- 1/2 cup butter
- 3/4 cup chopped pecans
- Whole pecans, optional
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