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Butternut Squash Casserole Recipe

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This recipe for Butternut Squash Casserole, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Tuesday, September 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large butternut squashes
1/2 cup butter, cut into pieces
2 large eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup half-and-half
1 cup firmly packed light brown sugar
salt and black pepper to taste
3/4 cup chopped nuts

Directions:
Directions:
Preheat the oven to 350. Grease a large casserole or baking dish and set aside.

Bake the whole squashes on a large heavy baking sheet till they are tender when stuck witha fork, 1 1/2 to 2 hours. When cool enough to handle, cut the squashes into quarters, remove the seeds and skins, place the flesh into a large mixing bowl, and mash well with a potato masher or fork. Add the butter, eggs, cinnamon, and nutmeg, beat the mixture with an electric mixer till well blended and smooth, and scape into the prepared baking dish.

Increase the oven temperature to 375 .

In a small mixing bowl, combine the half-andhalf, brown sugar, salt and pepper, and nuts stir till well blended, pour oven the squash mixture, and bake till golden brown, about 45 minutes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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