Acorn Squash                                   4

Squash pulp, approximate              8 cups

Butter or hard margarine                 1/4 cup

Large eggs                                        2

Salt                                                     1 1/2 teaspoon

 

Pecan Topping:

Butter or margarine                         1/4 cup

Brown sugar, packed                      1/2 cup

All-purpose flour                              1/4 cup

Chopped pecans                              1/2 cup

 

Butter Topping

Butter or hard margarine                2 tablespoons

Salt                                                    a sprinkle

Pepper                                              a sprinkle

 

Cut squash in half lenthwse. Discard seeds. Place cut side down on greased baking sheet with sides. Bake, uncovored at 350f (175c) for about 50mins until tender. Cool until you can handle. Scoop out pulp into saucepan. Mash pulp with butter, eggs and salt using fork for coarse texture or food processor for smoother texture. Tturn into 3 quart (3 L) ungreased casserole.

 

Pecan Topping: For a special topping, melt butter in saucepan. Stir in sugar, flour and pecans. Sprinkle over top. Bake, uncovered in 350f (175c) oven for about 30 min. Serves 16

 

Butter Topping: Simple but good. Make indentations with back of tablespoon all over surface. Put dab of butter in each one. Sprinkle whole surface with salt ad papper. Back as in Pecan topping. serves 16