Shelly's Recipe

SPICED BUTTERNUT CASSEROLE

Category: Squash

2-3 lb. butternut squash
4 eggs, slightly beaten
1 cup packed brown sugar
1/4 cup sugar
1/8 tsp each: pumpkin pie spice, nutmeg, ground cloves
1/4 tsp each: cinnamon, allspice
1/2 cup butter, softened
1/2 tsp vanilla
Pecan halves

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 350 for 65-75 minutes or until toothpick in center tests done.