Butternut Squash Casserole with Pecan Streusel

Ingredients

• 0.3 cup firmly brown sugar light packed
• 1 cup firmly brown sugar light packed
• 0.3 cup butter melted
• 3 tablespoons butter cold cut into pieces
• 36 oz butternut squash frozen with mckenzie thawed cooked
• 2 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 cup half-and-half 
• 0.5 cup pecans chopped
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• blender
• baking pan

Directions

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