Pumpkin Squash Casserole

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  • Ingredients
    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.)

    Yields: 6 servings

  • Nutritional Information

    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

    This recipe is a good source of choline and an excellent source of vitamin A.


  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 Info

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