Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Novell Estate in Fort Worth, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Trim ends of squash and cut into large pieces.
  2. Drop squash into an large saucepan with enough boiling water to cover.
  3. Return to boil then reduce heat and cook for 10 minutes.
  4. Drain well then mash.
  5. In a large mixing bowl combine squash with eggs, bread crumbs, onion, butter, sugar, salt and pepper then turn into a lightly sprayed casserole.
  6. Cover with a light layer of bread crumbs and bake at 350°F for 35 minutes.
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