Pumpkin Squash Casserole

3 large eggs

1/3 cup packed brown sugar

1/2 tsp. salt

1/2 tsp. pumpkin pie spice

1 can (15 ounces) pumpkin

1 package (12 ounces) frozen cooked winter squash, defrosted

1/4 cup chopped toasted pecans

1. HEAT oven to 350°F. BEAT eggs, sugar, salt and spice in large bowl until blended. ADD pumpkin, squash and pecans; MIX well. POUR into greased 2-quart baking dish; SMOOTH top.
2. BAKE in center of 350°F oven until knife inserted near center comes out clean, 30 to 35 minutes.

To toast pecans, spread on a small baking pan.
Bake in 350°F oven, stirring occasionally, about 10 minutes.