Sweet Squash Casserole

Stacy’s college roommate passed this recipe along to us.  It’s a twist on the traditional holiday sweet potato caserole.

Sweet Squash Casserole—from Denisse Cameron

Squash Mixture:                                                      Topping:

6-8 C. pumpkin or kabocha squash                  ½ C. brown sugar

¾ to ½ C. brown sugar                                         ½ C. flour

¼ C. butter                                                                 ¼ C. butter

1 tsp cinnamon                                                         ½ tsp cinnamon

½ tsp all spice                                                           ½ C. walnuts or pecans, chopped

¼ tsp nutmeg                                                             additional butter for dotting

1 ¼ C. milk

2 eggs

Preheat oven to 375 F.

Squash Mixture:

Cook squash until tender; cool and mash.  Add sugar, butter & spices.  Then add milk and eggs; mix well.  Pour into 3 quart (9×13”) buttered casserole dish.

Topping:

Crumble together sugar, flour and butter; add cinnamon and walnuts.  Mix well and sprinkle over squash mixture; dot with butter.  Bake at 375 F for 35-40 minutes.

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