Spiced Butternut Casserole
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2-3 lb. butternut squash
4 eggs (slightly beaten)
1 cup packed brown sugar
1/4 cup sugar (optional)
1/8 tsp each: pumpkin pie spice, nutmeg, ground cloves
1/4 tsp each: cinnamon, allspice
1/2 cup margarine or butter (softened; melted is ok)
1/2 tsp vanilla
pecan halves
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Quarter squash, remove seeds and membrane. Cook in boiling,
salted water about
30 minutes or until tender. Drain and cool until you can
handle.
Scoop meat out of skins and mash.
Add sugars, spices, and margarine to squash. Beat on medium
speed about 1
minute, or until smooth. Add eggs and vanilla. Beat until
well blended.
Pour into lightly oiled 2-quart shallow baking dish and top with
pecan halves.
Bake at 350F for 65-75 minutes (or until toothpick in center tests
done).
This can be assembled in the morning and baked just before serving.
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