Holiday Squash

• 34 cup flour
• 34 cup packed brown sugar
• 1 teaspoon ground allspice
• 14 teaspoon salt
• 12 cup butter, cut into pieces but kept chilled
• 1 butternut squash
• 1 cup pecans, chopped (but not too small)
• 1 cup pure maple syrup

1. Peel squash with vegetable peeler (this is the only hard part - I promise!).
2. Cut squash in half lengthwise and remove seeds; cut into 1/2 inch half moon and crescent slices.
3. Mix flour, brown sugar and allspice in medium bowl.
4. Cut in the butter to make crumbs - do not overmix.
5. Layer 1/2 of the sliced squash in a baking pan, mixing up the various sizes evenly.
6. 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.
7. Top squash with 1/2 crumb mixture.
8. Add remaining squash and sprinkle with remaining crumb mixture.
9. Top with pecans and drizzle with maple syrup.
10. Cover with foil and bake 1 hour.
11. Remove foil; bake until squash is tender, about 10 minutes.

flour, brown sugar, ground allspice, salt, butter, butternut squash, pecans, maple syrup

Taken from www.food.com/recipe/holiday-squash-197395 (may not work)