Pumpkin Squash Casserole

Pumpkin Squash Casserole

Ingredients and Directions


  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.


  • 3 large EGGS
  • 1/3 cup packed brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pumpkin pie spice
  • 1 can (15 oz.) pumpkin
  • 1 pkg. frozen cooked winter squash (12 oz.), defrosted
  • 1/4 cup chopped toasted pecans (1 oz.)


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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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