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Winter Squash Casserole

This is one of those dishes that lets you know that the seasons have changed, finally. Winter squash, which includes pumpkin, acorn, Hubbard, turban, butternut, and so many more, are all so very good in their own right, but this is so good. It is for the church fellowship supper, or the Thanksgiving table, but don't just save it for that, have it every time the squash is in front of you. You can always tweak it with a bit of spice.



  • 1 1/2 cup cooked, mashed, any type winter squash
  • 1/2 cup sugar
  • 1/4 cup margarine
  • 1 egg, beaten
  • 1/2 tsp. vanilla
  • 1 tsp. dry milk powder (I have skipped this when I didn't have it)
  • 1/3 cup brown sugar
  • scant 1/4 cup flour
  • scant 1/4 cup margarine
  • 1/4 cup broken nuts of choice, (optional)


Mix together squash, sugar, margarine, egg, vanilla, powdered milk, and pour into oiled or sprayed baking dish. Crumble together brown sugar, flour, margarine, broken nuts, and spread over the squash dish. Bake 40 minutes at 350 degrees F.

servings: 4-6 depending on the people
time:1 - 1 1/2 due to cooking the squash beforehand hours preparation time
baking 40 minutes cooking time

source: This was in my late mothers recipe files and I do not know where she got it. I just know it is good.

by Loretta from Theodore, AL

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