Praline-Topped Butternut Squash Souffle

• 2 (12 ounce) packages frozen cooked butternut squash
• 1/4 cup butter
• 1 teaspoon salt
• 2 eggs, slightly beaten
• Topping:
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 3 tablespoons softened butter
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.
3. Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.
4. Bake in the preheated oven until bubbling, about 30 minutes.

frozen cooked butternut squash, butter, salt, eggs, topping, brown sugar, pecans, butter, ground cinnamon

Taken from www.allrecipes.com/recipe/245182/praline-topped-butternut-squash-souffle/ (may not work)