Squash Casserole


1 cup sugar
1 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt
20 ounces frozen or cooked winter squash
3-1/4 cups milk
1/2 cup (1 stick) butter, melted
6 eggs, beaten


Combine dry ingredients in a bowl, then stir in squash. Add milk, butter, and eggs. Mix well, then pour into a well-greased 13x9-inch glass baking dish. Refrigerate for at least 2 hours before baking, then bake at 325 degrees F for 1 hour.


Makes 6 to 8 servings.

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