Nut-Topped Squash

• 2 (12 ounce) packagesfrozen winter squash, cooked
• 13 cup plus 2 tblsp. butter
• 14 cup light cream
• 6 tablespoons dark brown sugar
• 12 teaspoon salt
• 14 teaspoon pepper
• 18 teaspoon ground nutmeg
• 2 tablespoons light corn syrup
• 1 cup chopped walnuts

1. Blend squash with 1/3 cup butter, cream, 2 Tblsp.
2. brown sugar, salt, pepper and nutmeg.
3. Place in buttered, 1 1/2 quart casserole.
4. Blend remaining butter and sugar with syrup and nuts; pour over casserole.
5. Bake at 350* for 25-30 minutes or until hot.

winter, butter, light cream, dark brown sugar, salt, pepper, ground nutmeg, light corn syrup, walnuts

Taken from www.food.com/recipe/nut-topped-squash-356898 (may not work)