Directions

• In a bowl, combine flour and sugars; cut in butter until crumbly.
• Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350°
• for 15-20 minutes or until edges begin to brown.
• In a small bowl, combine brown sugar, flour and cinnamon; cut in
• butter until crumbly. Stir in pecans; set aside.
• Place squash in a large saucepan and cover with water; bring to a
• boil. Reduce heat; cover and simmer for 15-20 minutes or until
• tender. Drain. Transfer to a blender or food processor; cover and
• process until smooth.
• In a large bowl, combine the sugars, cornstarch and seasonings.
• Gradually beat in 4 cups squash, milk and eggs until smooth (save
• any remaining squash for another use). Pour over crust. Sprinkle
• with topping.
• Bake at 350° for 55-65 minutes or until a knife inserted near the
• center comes out clean. Cool on a wire rack. Cover and refrigerate
• overnight.
• Garnish with whipped cream and additional cinnamon if desired.
• Yield: 15-18 servings.