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Squash Casserole with Crunchy Pecan Topping
My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.

Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Tip
As a shortcut, use frozen cooked squash for this recipe. You will need 4 cups of squash. Thaw the squash before combining with other ingredients.
Nutrition Facts
Per Serving:
343 calories; protein 4.8g; carbohydrates 51.7g; fat 14.9g; cholesterol 68.4mg; sodium 226.1mg.
Full Nutrition
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