1. Preheat oven to 400 F.
2. Place squash flesh side up on baking sheet. Toast in preheated oven about 45 minutes, or until the squash is soft.
3. Remove squash from the oven and cool. Lower the oven temperature to 350 F.
4. Remove flesh from shell and transfer to medium mixing bowl.
5. Add 2-1/2 tablespoons softened butter, brown sugar, and all-purpose flour to a separate medium mixing bowl. Stir with fork to combine butter with dry ingredients, and mixture resembles large crumbs.
6. Fold chopped pecans into butter and flour mixture. Set aside.
7. Lightly grease a large casserole dish.
8. Beat the squash until smooth. Stir in the eggs, white sugar, half-and-half, vanilla, salt, and remaining 2-1/2 tablespoons butter. Beat mixture until smooth.
9. Spoon the squash mixture into prepared casserole dish. Spread evenly.
10. Sprinkle the pecan topping over squash. Bake in 350 F. oven until topping is lightly brown, about 35 minutes. |
