Holiday Squash

Ingredients

3/4 cup flour
3/4 cup packed brown sugar
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter, cut into pieces but kept chilled
1 butternut squash
1 cup pecans, chopped (but not too small)
1 cup pure maple syrup

Directions

1. Peel squash with vegetable peeler (this is the only hard part - I promise!). Cut squash in half lengthwise and remove seeds; cut into 1/2 inch half moon and crescent slices.

2. Mix flour, brown sugar and allspice in medium bowl. Cut in the butter to make crumbs - do not overmix.

3. Layer 1/2 of the sliced squash in a baking pan, mixing up the various sizes evenly. Original recipe specified an 11x7 inch pan, but I have used 9x13 inch, 8x8 inch or 3 quart square dishes, depending on the size of the squash.

4. Top squash with 1/2 crumb mixture.

5. Add remaining squash and sprinkle with remaining crumb mixture.

6. Top with pecans and drizzle with maple syrup.

7. Cover with foil and bake 1 hour.

8. Remove foil; bake until squash is tender, about 10 minutes.