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
Preheat oven to 375 F.
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.
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.