Ingredients Jump to Instructions ↓

  1. 2 butternut squash (about 3 pounds each )

  2. 1 cup packed brown sugar

  3. 2 eggs, beaten

  4. 1/2 cup butter

  5. 3/4 cup chopped pecans Whole pecans, optional

Instructions Jump to Ingredients ↑

  1. 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. Yield: 8-10 servings.


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