2 pkg. frozen squash (or 3 c. fresh, cooked & mashed)
4 tbsp. butter
1 tsp. salt
Dash pepper
2 eggs

TOPPING:

1/2 c. brown sugar
3 tbsp. soft butter
1/2 c. chopped pecans

Combine squash. Butter, salt and pepper in saucepan. Cook over low heat until squash is hot. Add squash to slightly beaten eggs, mixing well. Pour into greased 1 quart casserole. Sprinkle praline mixture over top. Bake 30 minutes in 350 degree oven. 6 servings.