Winter Squash Custard - cooking recipe

Ingredients

3 eggs
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
16 ounces canned pumpkin
12 ounces frozen winter squash
1/4 cup toasted pecans

Preparation

Heat oven to 350. Beat eggs, sugar, salt and spice in large bowl until blended. Add pumpkin, squash, and pecans; mix well. Pour into greased 2-quart baking dish; smooth top.
Bake in center of 350 oven until knife inserted near center comes out clean, 30-35 minutes.
To Toast Pecans: Spread pecans in small baking pan. Bake in 350 oven, stirring occasionally, about 10 minutes.