Butternut Squash Casserole
Prep Time: 5 Minutes
1 butternut squash
1 Tbsp. butter
2 Tbsp. brown sugar
1 cup chopped pecans
Cut squash in half and remove seeds. Save seeds for roasting.
Place squash halves cut side down in a glass baking dish or pan with enough water to cover the bottom of the pan.
Bake at 400 degrees until soft (pierce with a fork or toothpick). Around 30 minutes depending on size.
Remove from oven and scrap meat out of the skin.
Place squash, butter, and brown sugar in an 8 X 8 baking dish and mix thoroughly.
Top with pecans.
Place squash back in the oven at 350 degrees for 20 minutes or until pecans are toasted.
Note: May season with cinnamon, nutmeg, or cloves, if desired.
Recipe by: Melissa J. Cornish