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HARVEST HOLIDAY BAKE
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eggs
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/3 cup firmly packed brown sugar
/2 teaspoon pumpkin pie spice
/2 teaspoon salt (optional)
package (10 oz.) frozen winter squash, thawed
can (16 oz.) solid pack pumpkin
/4 (1 oz.) cup chopped pecans, toasted*
Toaster pecans (optional)
In large bowl, beat together eggs, sugar, spice and salt, if desired, until
blended. Stir in squash, pumpkin and chopped pecans.
Pour into lightly greased round 2−quart baking dish. Smooth top. Bake in
preheated 350°F oven until lightly browned and cake tester or knife
inserted near center comes out clean, about 30 to 35 minutes. Garnish
with pecan halves, if desired.
*To toast pecans, place nuts single layer on baking sheet. Bake in
preheated 350'F oven, stirring occasionally, for 10 to 15 minutes.
HARVEST HOLIDAY BAKE
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