Winter Squash Casserole RecipeBe the first to write a review
Years ago, our vegetable garden kept us well supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole!
Prep: 15 min. Bake: 45 min.Yield: 12 Servings 15Ingredients
6 cups mashed winter squash1/2 cup butter, melted6 eggs, lightly beaten1 cup sugar1/2 teaspoon saltTOPPING:1 cup packed brown sugar1/2 cup butter, softened1/4 cup all-purpose flour1/2 cup slivered almondsDirectionsIn a large bowl, combine the first five ingredients. Pour int a ungreased 13-in. x 9-in. baking dish. Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°. Yield: 12 servings.
Nutritional Facts 1 serving (1 cup) equals 387 calories, 20 g fat (10 g saturated fat), 147 mg cholesterol, 294 mg sodium, 50 g carbohydrate, 4 g fiber, 6 g protein.