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Katherine Goodnight-Click
Farmers Electric Cooperative

The East Tawakoni resident says she fondly remembers a squash recipe her grandmother often made. “I wanted to try making a similar squash dish, but I wanted to add my own twist by trying it with pecans.”

2 1/2 cups cooked, mashed butternut or acorn squash
1/4 cup plus 1/3 cup butter, softened and divided
2 beaten eggs
1/2 cup milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup brown sugar
1 cup chopped Texas pecans
1/3 cup flour

  • Preheat oven to 350 degrees. Mix squash, 1/4 cup butter, eggs, milk and spices and spread into a casserole dish. Mix remaining butter, brown sugar, pecans and flour together and sprinkle over squash mixture.
  • Bake 40 minutes or until lightly browned and hot.

Servings: 6. Serving size: 1/2 cup. Per serving: 471 calories, 6 g protein, 31.3 g fat, 41.7 g carbohydrates, 4.7 g dietary fiber, 44 mg sodium, 25.3 g sugars, 111 mg cholesterol

Be sure to check out all the 2013 winners in the Also in This Issue box at right.