2 pkg. (12 oz. each) frozen squash
4 tbsp. butter
1/2 tsp. salt
2 eggs
Dash of pepper

Combine squash, butter, salt and pepper in saucepan. Heat over low heat. Stir frequently. Beat 2 eggs. Add squash mixture gradually to eggs and mix well. Place mixture into greased 1-quart casserole.

TOPPING:

1/3 c. light brown sugar
1/2 tsp. cinnamon
2 tbsp. butter
1/2 c. pecans (whole or chopped)

Mix the above and sprinkle over squash. Bake 30 minutes at 350 degrees. (Serves 6.)