Winter Squash Casserole

SUBMITTED BY: Glendora Hauger

"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 TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 cups mashed winter squash
1/2 cup butter, melted
6 eggs, beaten
1 cup sugar
1/2 teaspoon salt
TOPPING:
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup all-purpose flour
1/2 cup slivered almonds

READ REVIEWS (6)

DIRECTIONS

In a large bowl, combine the first five ingredients. Pour int a ungreased 13-in. x 9-in. x 2-in. baking dish.
Combine topping ingredients and crumble over the top. Bake, uncovered, at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean.

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REVIEWS

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Reviewed on Apr. 3, 2008 by CookingGirl

This was a good recipe. Followed exactly as directed and turned out good.

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Reviewed on Jan. 22, 2008 by SYRMOM

I made this for Christmas dinner and it received rave reviews. People thought it was pumpkin pie. I did substitute the almonds with pecans and I reduced the sugar to 1/2 cup (brown). Delicious.

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Reviewed on Dec. 21, 2007 by Debra K.

Excellent recipe! Followed recipe as is. The only change I made was to double the toppings for a somewhat complete coverage on top for a crust. Lots of compliments at the Thanksgiving potluck meal from family.

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