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2 butternut squash
Bake squash and remove skin. Scoop out squash and place in medium size bowl.
Add brown sugar and mix well. Add beaten eggs and crushed pineapple. Mix well and pour into greased 9"x13" pan.
Bake at 350°F for 45 minutes to one hour or until top is lightly browned.
Poster's Notes:
Other winter squashes may be mixed in. Use a bigger pan if adding other squashes. Other ingredients don't need changing.
When doing any of the winter squashes bake them in a 350°F oven until you can place a fork through the skin. When squash is totally cool, remove the skin. For this reason, I used to bake the squashes the night before I used them and left them out all night.
Posted by Judith Bron
Nutritional Info Per Serving: N/A
1-1/2 cup brown sugar
4 eggs beaten
1 can crushed pineapple, drained
I never used frozen butternut squash but prepared a dish for Succot using the fresh squash.