Squash Casserole - cooking recipe

Ingredients

2 butternut squash (about 3 lb. each)
1 c. brown sugar
2 eggs, beaten
1/2 c. butter
3/4 c. chopped pecans

Preparation

Cut squash in half lengthwise.
Remove seeds and place, cut sides up, in a baking pan with 1 inch water.
Bake, covered, at 350\u00b0 for 1 hour.
Cool slightly and remove pulp from shell.
Mash pulp with sugar, eggs and butter.
Stir in nuts.
Spoon into a greased 2 1/2-quart casserole.
Bake uncovered at 350\u00b0 for 45 to 50 minutes.
Serves 8 to 10.