Winter Squash Casserole
"Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! —Glendora Hauger, Siren, Wisconsin..."
INGREDIENTS
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6 cups mashed cooked winter squash
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1/2 cup butter, melted
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6 large Nellie’s Free Range Eggs, lightly beaten
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1 cup sugar
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1/2 teaspoon salt
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TOPPING:
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3/4 cup packed brown sugar
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1/3 cup butter, softened
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1/3 cup all-purpose flour
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1/2 cup slivered almonds
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