Total Time
1hr 35mins
Prep 25 mins
Cook 1 hr 10 mins

An especially delightful baked squash. Try it....you'll love it!

Ingredients Nutrition

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.

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