Butternut Squash Casserole

Instructions

1. 1
   Preheat your oven to 400°F (205°C). Peel, seed, and cube the butternut squash.
2. 2
   Toss squash cubes with olive oil, 1/2 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, until fork-tender and browned at the edges.
3. 3
   Let roasted squash cool slightly, then transfer to a large bowl. Mash with a potato masher (or blend for an ultra-smooth texture).
4. 4
   Add maple syrup, melted butter, milk, eggs, cinnamon, nutmeg, and remaining 1/4 teaspoon salt. Stir until combined and creamy.
5. 5
   In a small bowl, stir together pecans, flour, brown sugar, melted butter, and cinnamon to make the topping.
6. 6
   Reduce oven to 350°F (175°C). Grease a 2-quart baking dish. Spread squash mixture in the dish, then sprinkle pecan topping evenly over the top.
7. 7
   Bake uncovered for 30-35 minutes, until golden and bubbling. Let rest 10 minutes before serving.