Holiday Squash

1. 1

   Peel squash with vegetable peeler (this is the only hard part - I promise!).

2. 2

   Cut squash in half lengthwise and remove seeds; cut into 1/2 inch half moon and crescent slices.

3. 3

   Mix flour, brown sugar and allspice in medium bowl.

4. 4

   Cut in the butter to make crumbs - do not overmix.

5. 5

   Layer 1/2 of the sliced squash in a baking pan, mixing up the various sizes evenly.

6. 6

   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.

7. 7

   Top squash with 1/2 crumb mixture.

8. 8

   Add remaining squash and sprinkle with remaining crumb mixture.

9. 9

   Top with pecans and drizzle with maple syrup.

10. 10

    Cover with foil and bake 1 hour.

11. 11

    Remove foil; bake until squash is tender, about 10 minutes.

No additional tips available.