Spiced Butternut Casserole

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2-3 lb. butternut squash

4 eggs (slightly beaten)

1 cup packed brown sugar

1/4 cup sugar (optional)

1/8 tsp each: pumpkin pie spice, nutmeg, ground cloves

1/4 tsp each: cinnamon, allspice

1/2 cup margarine or butter (softened; melted is ok)

1/2 tsp vanilla

pecan halves

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Quarter squash, remove seeds and membrane. Cook in boiling, salted water about

30 minutes or until tender. Drain and cool until you can handle.

Scoop meat out of skins and mash.

Add sugars, spices, and margarine to squash. Beat on medium speed about 1

minute, or until smooth. Add eggs and vanilla. Beat until well blended.

Pour into lightly oiled 2-quart shallow baking dish and top with pecan halves.

Bake at 350F for 65-75 minutes (or until toothpick in center tests done).

This can be assembled in the morning and baked just before serving.

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