Butternut Squash Casserole with Pecan Streusel

3 (12 oz) packages frozen cooked butternut squash, thawed (I used one large fresh squash peeled, cubed and cooked until tender)
1 cup firmly packed light brown sugar
1/2 cup half and half
1/4 cup butter, melted
2 large eggs, lightly beaten
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
 1 tsp vanilla extract
1/4 cup all purpose flour
1/4 cup firmly packed light brown sugar
3 tbsps cold butter, cut into pieces
1/2 cup chopped pecans

Combine first 10 ingredients in a large bowl; stir well.  Place in lightly greased 11 x 7 baking dish.  Preheat oven to 375 degrees.  Combine flour and 1/4 cup brown sugar.  Cut in 3 tablespoons butter with a pastry blender until crumbly.  Stir in nuts.  Sprinkle over squash.  Bake uncovered for 40 minutes or until edges are lightly browned.  Let casserole stand 5 minutes before serving,

This casserole was AMAZING!!!  Traditionally, my family
always has sweet potato casserole at Thanksgiving and
Christmas dinner but now that I have tasted this recipe it may just
put the yams out of business!  This is only the second time I have
ever cooked or eaten butternut squash and I have to say that I am
pleasantly surprised by it's versatility, taste and texture.  With all the
spices and ingredients added to this dish it made it taste just as good as our sweet potato casserole but with an added bonus.  The
pecan streusel topping was like icing on the cake for this dish.  It was sweet, with a little bit of nutty crunch.  It was a perfect side dish for the turkey.  Try this one, it's full of Autumn goodness!
This recipe came from the Southern Living Christmas Cookbook.