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Robbie's Butternut Squash Casserole Recipe

Robbie's Butternut Squash Casserole Recipe

2 lb butter nut squash
1 cup sugar - I prefer to use 1/2 cup brown sugar
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp pumpkin spice
1/2 cup butter
3 eggs, slightly beaten
1/2 tsp vanilla
pecan halves
Peel squash, cut in half - lengthwise. Remove seeds and membranes. Dice squash. Cook squash in boiling, salted water. About 25 minutes or until tender. Drain and mash. Add sugar, spices, butter, beat on med. Speed of electric mixer about 1 minute. Add eggs, vanilla, and beat 30 seconds more. Pour into lightly greased 2 quart baking dish. Garnish with pecan halves. Done when inserted knife comes out clean.
Robbie IN

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