Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! &mdash;Glendora Hauger, Siren, Wisconsin

Winter Squash Casserole

winter squash

butter, melted

eggs,

sugar

salt

TOPPING:

brown sugar

butter, softened

all-purpose flour

almonds

In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish.

Combine topping ingredients and crumble over the top. Bake, uncovered, at 350&deg; for 45 minutes or until a thermometer reads 160&deg;.

This was a great recipe to go with our Thanksgiving dinner.  I turned it into a make ahead, by making the recipe without the topping and froze it.  When it was thawed, I did drain a little excess water off, but added the topping and baked, and it came out perfect.  I had to bake longer than the normal recipe called for, FYI.  It made a lot, and also think it would be great split between 2 - 8" x 8" pans so you can make one and freeze one for later.

winter squash casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 12

Author : Taste of Home Editors

Ingredients

Instructions

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