Nut-Topped Squash

From Madison Middle School.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 2 (12 ounce) packages  frozen  winter squash, cooked
• 1⁄3 cup  plus 2 tblsp. butter
• 1⁄4 cup  light cream
• 6  tablespoons dark brown sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon ground nutmeg
• 2  tablespoons light corn syrup
• 1  cup  chopped walnuts

Directions

1. Blend squash with 1/3 cup butter, cream, 2 Tblsp. brown sugar, salt, pepper and nutmeg. Place in buttered, 1 1/2 quart casserole. Blend remaining butter and sugar with syrup and nuts; pour over casserole. Bake at 350* for 25-30 minutes or until hot.