Butternut Squash with Pecan Crumble
Author: 
Serves: 8 servings
 
You can substitute cooked, mashed sweet potatoes or pumpkin for the butternut squash
Ingredients
  • 4½ cups baked, mashed butternut squash
  • 2 eggs
  • 1 cup packed light brown sugar
  • ½ cup half-and-half or whole milk
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ¼ cup all-purpose flour
  • 3 tablespoons cold unsalted butter, cut in cubes
  • ½ cup chopped pecans
Instructions
  1. Preheat the oven to 375 degrees. Grease an 11-by-7-inch baking dish and set aside.
  2. In a large mixing bowl, stir together the squash, eggs, light brown sugar, half-and-half or milk, melted butter, extract, cinnamon, salt, allspice and cloves. Blend well and transfer to the prepared baking dish. Set aside. (Note: If desired, you can prep to this step, cover and refrigerate. Then the next day, bring to room temperature for 30 minutes, top and bake as directed).
  3. Place the flour in a medium bowl. With a pastry blender or 2 forks, cut in the cold butter until the mixture resembles coarse meal. Fold in the pecans and sprinkle evenly over the squash.
  4. Bake 40 minutes or until the edges have just started to brown. Allow to stand 5 minutes before serving warm.
  5. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/getting-ahead-of-the-holidays/