Winter Squash Casserole

This recipe was provided by my co-worker.  She has a huge garden that provides for her family, extended relatives & friends.  I asked her one day if she would provide me her favorite winter squash recipe so we could try it.   Actually if it was not for her, we probably would have not tried growing butternut squash last summer & as you know, we ended up with gracious amounts of squash this year.  ENJOY!

  Winter Squash Casserole

-Kathryn Scherger

6 cups mashed winter squash

½ cup butter or margarine, melted
1 cup sugar

6 eggs, beaten

½ tsp salt

TOPPING:

                1 cup packed brown sugar

                ½ cup butter or margarine, softened

¼ cup flour

½ cup pecans

Combine first five ingredients; place in an ungreased 13-in. x 9in. x 2in. baking dish.  Combine topping ingredients & crumble over the top. Bake, uncovered, at 350 for 45 minutes or until a knife inserted near the center comes out clean.

Tupps Tidbits ~ this recipe calls for cooked/ mashed winter squash, which means you have to cook the squash first before you add it to the baking dish…you can cook it like we did for the  Whipped Squash http://tupperstaste.blogspot.com/2012/10/whipped-squash.html   or you could use your prepared method.

We decided to make ½ the recipe, in a glass baking dish.  We lowered the temperature on the oven to 325.  It took a little longer than 45 minutes to cook, actually about an hour to 1-1 /2 hours but we thought the reason this might have happened was we did cook/mash up the squash the night before to save on the dinner time & so the squash was placed in the baking dish cold.  It is plated with veggies & grilled pork.  It was a delicious dinner….this is definitely a KEEPER in our house & probably best served at a holiday gathering.  I am not sure if Tupps is going to place this under the “vegetable, fruit or dessert” category.  I would defiantly say dessert…double YUMO for this one!