Prep 20 mins
Cook 1 hr
My family loves this buttery winter squash dish. It was an old time recipe I found in our small weekly paper. I have served at banquets and every dish comes back licked clean.
- 118.29 ml butter
- 118.29 ml chopped onion
- 118.29 ml chopped celery
- 709.77 ml winter squash puree (Hubbard works well)
- 2 eggs, beaten
- 78.07 ml evaporated milk
- 29.58 ml flour
- 14.79 ml baking powder
- Melt butter in sauce pan and sweat celery and onion until onion is clear.
- Mix last five ingredients well then add saute` vegetables. Bake at 350’ for 1 1/2- 2 hours in a buttered casserole dish or until a knife inserted in center comes out clean.
Yes! Just how I like my winter squash.... savory and NOT sweetened up. I used acorn squash that I roasted and pureed. All I added was some salt and pepper. This is a nice for a change from mashed potatoes. Thanx!