Nutty Butternut SquashPosted in : Thanksgiving on by : Daphne
Preheat the oven to 350 F.
Lightly butter a shallow 3-quart baking dish with 1 tablespoon of butter.
In a small skillet over medium heat, toast the pecans for about 3 minutes, stirring occasionally. When they are golden brown, remove the pecans from the skillet and transfer to a plate to cool.
In a large mixing bowl, stir together the thawed squash and ¼-cup of brown sugar.
In a skillet, melt 3 tablespoons of butter. Add the flour and stir for 1 minute. Stir in the milk, salt and cinnamon. Blend well.
Beat the eggs into the squash. Add the milk mixture to the squash and beat until smooth. Spread the squash into the prepared baking dish.
Bake the squash, uncovered, for 35 minutes.
While it’s baking, wash and dry the small skillet before melting the remaining butter in it. Stir in the remaining brown sugar and the toasted pecans, then remove from heat. Sprinkle the topping over the squash and bake for another 20 minutes, or until steaming hot and golden brown around the edges.