Candied Butternut Squash Casserole

Preheat oven to 400 degrees.

To prepare the casserole, halve each squash lengthwise with a large knife and remove seeds. Place the 4 halves cavity side down onto a baking sheet. Place on the oven rack and pour a half cup of water into the sheet. Bake squash for 40 minutes or until a knife easily pierces the squash. Remove from oven and let cool a bit, or just handle with oven mitts.

Use a large spoon to scoop squash flesh into a mixing bowl. With a mixer on low, beat the squash a little to break it up. Then add the butter in large chunks; it will melt as you mix. Add the brown sugar, half-and-half, and eggs, then mix in pumpkin pie spice and flour. Spoon into a greased casserole dish or 9×13 pan.

For the streusel, cut the flour, brown sugar and butter together and add chopped pecans. Sprinkle heavily on top of the casserole, place back into the oven, and bake for 30-40 minutes (longer for deeper dishes), until the top is toasted and the interior no longer jiggles. Serve and enjoy!