2-1/2 to 3 lbs. peeled squash
2 tbs. butter or margarine
1/8 tsp. cinnamon
1-1/2 tbs. brown sugar
½ cup brown sugar
1/3 cup chopped nuts
This casserole is equally good made with winter squash, such as butternut or hubbard, or sugar pumpkin. It can be prepared the day before and cooked just before serving.
Preheat the oven to 350 degrees F.
Cut the squash or pumpkin into chunks and cook in boiling, salted water or steam until tender. Drain thoroughly in a colander. Return the hot squash to the pan and add the butter, cinnamon and 1-1/2 tbs. of brown sugar. Whip together in an electric mixer or mash until smooth. Place the mixture in a 1-1/2 to 2-qt.casserole. Sprinkle the top with ½ cup of brown sugar and the chopped nuts.
Bake at 350 degrees F for 25 to 30 minutes.
Note: The casserole may be made ahead of time and refrigerated without the brown sugar and nuts. These should be added just before baking. If the casserole has been refrigerated, adjust the baking time.