Butternut Squash

Butternut Squash

• Cook whole squash in Instant Pot on Manuel for 20 minutes.
• After 10 min. release pressure and remove squash.
• Scoop out pulp and add in spices, butter, and sugar.

  Ingredients

  (3

  packages (12 oz each) frozen cooked butternut squash, thawed)

  1

  cup packed light brown sugar

  1/2

  cup half-and-half

  1/4

  cup butter, melted 

  2

  eggs, slightly beaten

  1/2

  teaspoon salt

  1/2

  teaspoon ground cinnamon

  1/4

  teaspoon ground allspice

  1/4

  teaspoon ground cloves

  1

  teaspoon vanilla

  1/4

  cup Gold Medal™ all-purpose flour

  1/4

  cup packed light brown sugar

  3

  tablespoons cold butter 

  1/2

  cup chopped pecans

Steps

• 1

  Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• 2

  In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
• 3

  In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
• 4

  Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.