Butternut & Acorn Squash Casserole

Having one butternut and two acorn squash left from our garden harvest, I incorporated them into our Thanksgiving menu as a side dish in lieu of serving our traditional candied sweet potatoes. We all loved the not-too-sweet flavor and lightness of this casserole so much that we have decided to add it to our list of family holiday favorites.

Ingredients:

3 cups butternut and/or acorn squash, mashed
1/2 cup white sugar
2/3 cup butter, softened
2 teaspoons vanilla, divided
2 eggs, well-beaten

Topping:
1/2 cup brown sugar
1/2 stick butter
1/3 cup flour (gluten-free: use rice flour)
1/2 cup pecans, chopped

Directions:

1. Place halved and seeded squash face down on a foiled baking sheet in a 350-degree oven.
2. Bake about 45 minutes.
   
3. Remove from the oven and cool before handling.
4. Scoop out the flesh of the squash and mash in a medium-sized bowl.
5. Add to the bowl: white sugar, butter and 1 teaspoon vanilla.
6. Beat the remaining 1 teaspoon vanilla and eggs until well-blended.
7. Add the eggs to the squash and thoroughly combine.
8. Place the mixture in a greased 1-1/2 quart casserole dish.
9. Combine the topping ingredients, mixing well, and crumble on top of the squash.
10. Bake at 350-degrees for 45 minutes.

Serves 6 - 8.