Sorry, but this doesn’t have a title. Melissa, who works at the Blue Mountain Station, made this squash in two very large pans for the Thanksgiving dinner that was served at our church. I asked her if I could have the recipe and she grabbed a few small pieces of paper and wrote it down.

I recently asked if the recipe would make enough to fill those large pans and she said she cut it down to make a 9 x 13 inch pan. It was delicious and I think a perfect vegetable dish if you are having a holiday dinner, either with turkey or ham, if you like squash. So I am copying her notes, and now see why it was so good. This could be adjusted to fit your taste.

2-3 butternut squash, approximately 8 pounds, steamed and scraped into a bowl.

Add: 1 stick butter

1 c. maple syrup

3 eggs

½ c. milk

1 tsp cinnamon

Vanilla bean

Whip till smooth, grease baking dish with butter.

Topping:

1 ¼ sticks butter

2 c. flour

2 c. raw sugar-brown sugar

½ c. pecan pieces.

Blend together till coarse, put on top of squash, bake 325 degrees for 25-35 minutes.

MY NOTES: The topping was a nice surprise to the dish. When I got the recipe, I was a little surprised at how much flour it had for the topping. I think I will cut the topping in half, except for the pecans. As I mentioned, she mentally cut it down from the large recipe she used so the quantities can certainly be adjusted. I think this would be a great make-ahead dish to have ready for the oven. If you make it, please give me some feedback.

Enjoy!