5 pounds squash
2 large onions
1 teaspoon salt
1 teaspoon black pepper
2 bell peppers
1 6-ounce can pimientos
2 tablespoons brown sugar
1 1/2 stick butter


Wash squash and dice, peel onions and dice.  Put in boiler and cover with water, cook until tender add salt and pepper.  Drain off water and place in casserole add diced bell pepper and pimientos, brown sugar and butter.  Cover top of casserole with cracker crumbs and melted butter. 

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