Butternut Squash Casserole

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Cut butternut squash from end to end, scoop out seeds and fibers and discard. Spray cleaned squash with non-stick vegetable cooking spray and lay face down on prepared baking sheet. Bake for about 40 minutes or until it is tender when a fork is inserted. Once squash is cooked allow to cool enough to handle.

Scoop squash out of skin with a spoon and place in a large bowl. Mash squash with a potato masher until smooth.

Mix into the squash half and half, vanilla and maple extracts, cinnamon, nutmeg, brown sugar, melted butter, salt, and beaten eggs.

Pour butternut squash mixture into a greased casserole baking dish. Bake for 35 minutes, just until set up.

While casserole bakes prepare topping. Add pecan halves to a small mixing bowl. Add light brown sugar, butter and cinnamon. Gently mix until combined.

Once casserole comes out of the oven, arrange pecan mixture on top and bake again for 12-15 minutes just until nuts slightly darken in color. Allow to cool for a few minutes once baked.

Serve and enjoy! Happy Holidays!