Ingredients
1-1/2 cups all-purpose flour1/4 cup sugar1/4 cup confectioners’ sugar1/2 cup cold butterSTREUSEL TOPPING:1/4 cup packed brown sugar2 tablespoons all-purpose flour1 teaspoon ground cinnamon2 tablespoons cold butter1 cup chopped pecansFILLING:1 medium butternut squash (4 pounds), peeled, seeded and cubed1 cup sugar1/3 cup packed brown sugar1/4 cup cornstarch3 teaspoons ground cinnamon1 teaspoon salt1 teaspoon ground ginger1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves2 cans (12 ounces each) evaporated milk4 large eggsWhipped cream and additional cinnnamon, optional
Preparation
In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown.
In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside.
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth.
In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping.
Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight.
Garnish with whipped cream and additional cinnamon if desired.
