Butternut Squash Casserole with Pecan Streusel

Ingredients

• 3 (12-oz.) packages frozen cooked butternut squash, thawed (we tested with McKenzie)
• 1 cup firmly packed light brown sugar
• 1/2 cup half-and-half
• 1/4 cup butter, melted
• 2 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup firmly packed light brown sugar
• 3 tablespoons cold butter, cut into pieces
• 1/2 cup chopped pecans

Preparation

1. Combine first 10 ingredients in a large bowl; stir well. Place in a lightly greased 11" x 7" baking dish.
2. Combine flour and 1/4 cup brown sugar. Cut in 3 Tbsp. butter with a pastry blender until crumbly. Stir in nuts. Sprinkle over squash. Bake, uncovered, at 375° for 40 minutes or until edges are lightly browned. Let casserole stand 5 minutes before serving.