This recipe for Baked Butternut Squash, by Gail Hagen, is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. butternut squash 3 lg. eggs 1 c. sugar 1/2 c. butter melted 1/4 to 1/2 tsp ginger
Bake squash at 350 degrees for approximately 50 minutes, or until it can be forked easily. Discard seeds, scoop out and reserve pulp. Combine pulp and remaining ingredients. beat at high speed of electric mixer until squash is thoroughly bleed. pour into a greased loaf dish (41/2 x81/2 x21/2 inches). Bake at 350 degrees until casserole is set, about 45 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.