Pumpkin Squash Casserole

45 minutes
1 2-quart casserole
Pumpkin Squash Casserole
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large EGGS
packed brown sugar
1/3 cup
1/2 tsp.
pumpkin pie spice
1/2 tsp.
1 can (15 oz.)
frozen cooked winter squash (12 oz.), defrosted
1 pkg.
chopped toasted pecans (1 oz.)
1/4 cup



  1. HEAT oven to 350°F. 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.
  2. BAKE in center of 350°F oven until knife inserted near center comes out clean, 30 to 35 minutes.

Insider Tips

To toast pecans, spread on a small baking pan.
Bake in 350°F oven, stirring occasionally, about 10 minutes.

Nutritional Info

Per Serving: 1/6th of recipe

Calories: 157


Total Fat: 6 g

Saturated fat: 1 g

Polyunsaturated fat: 1 g

Monounsaturated fat: 3 g


Cholesterol: 93 mg

Sodium: 236 mg

Carbohydrates: 23 g

Fiber: 4 g

Sugar: 15 g

Protein: 4 g

Vitamin A: 1001 mcg

Vitamin D: 1 mcg

Folate: 13 mcg

Choline: 76 mg

Calcium: 63 mg

Iron: 2 mg

Potassium: 70 mg