Sweet Butternut Casserole

• 2 lb. butternut squash
• 1/8 tsp. pumpkin pie spice
• 1 c. sugar
• 1/2 c. butter
• 1/8 tsp. ground cloves
• 3 eggs, slightly beaten
• 1/8 tsp. cinnamon
• 1 tsp. vanilla
• 1/8 tsp. nutmeg
• pecan halves, slightly toasted

1. Peel squash; cut in half lengthwise and remove seeds and membranes.
2. Cook squash, covered, in salted water 25 minutes, until tender.
3. Drain and mash.
4. Add sugar, spices and butter to squash.
5. Beat on medium speed of mixer 1 minute or until smooth. Add eggs and vanilla; beat an additional 30 seconds.
6. Pour into a lightly greased 2-quart shallow baking dish.
7. Garnish with pecan halves.
8. Bake at 350u0b0 for 35 to 40 minutes or until a knife inserted in middle comes out clean.

butternut squash, pumpkin pie spice, sugar, butter, ground cloves, eggs, cinnamon, vanilla, nutmeg, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732046 (may not work)