Butternut Squash Casserole

Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Slice the butternut squash in half lengthwise, scoop out the seeds and fibers, and discard them. Lightly spray the cut side of the squash with non-stick vegetable cooking spray and place it face down on the prepared baking sheet. Bake for approximately 40 minutes, or until a fork slides easily into the flesh without any resistance. Let the squash cool until it’s safe to handle.

Once the squash is cool enough to handle, scoop out the flesh with a spoon and place it in a large bowl. Mash the squash with a potato masher until smooth. Mix in 1/8 cup of half-and-half, 1 teaspoon each of vanilla and maple extracts, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 2/3 cup of light brown sugar, 1/4 cup melted butter, and 1/4 teaspoon salt. Finally, add 2 beaten eggs and stir well.

Pour the butternut squash mixture into a greased 2-quart casserole dish and bake at 350 degrees for 35 minutes, or until just set.

As the casserole bakes, get started on the topping. In a small mixing bowl, combine 1 1/4 cups of pecan halves, 2 tablespoons of light brown sugar, 2 tablespoons of melted butter, and 1/4 teaspoon of cinnamon. Stir gently until everything is well mixed.

After removing the casserole from the oven, spread the pecan mixture evenly on top and bake for another 12-15 minutes, until the nuts are slightly darker in color. Let it cool for a few minutes before serving.

Serve and enjoy! Happy Holidays!

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