CONNECT facebook twitter pintrest instagram e-newsletter

Squash Casserole

From Lynne Wilson

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°F


2½ to 3 lbs. squash, peeled
2 Tbsp. butter or margarine
⅛ tsp. cinnamon
1½ Tbsp. brown sugar
½ cup brown sugar
⅓ cup nuts, chopped


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 1½ Tbsp. of brown sugar. Whip together in an electric mixer or mash until smooth. Place the mixture in a 1½ to 2-qt.casserole. Sprinkle the top with ½ cup of brown sugar and the chopped nuts.

Bake at 350°F for 25 to 30 minutes.

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.