Ingredients
3
packages (12 oz each) frozen cooked butternut squash, thawed
1
cup packed light brown sugar
1/2
cup half-and-half
1/4
cup butter, melted
2
eggs, slightly beaten
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground allspice
1/4
teaspoon ground cloves
1
teaspoon vanilla
1/4
cup Gold Medal™ all-purpose flour
1/4
cup packed light brown sugar
3
tablespoons cold butter
1/2
cup chopped pecans
Preparation
Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.
