Ingredients:
3 (12 ounce) boxes frozen squash, thawed & drained (I use Birds Eye) or 3 lbs butternut squash, peeled,seeded & cut in cubes
6 tablespoons brown sugar
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 eggs, lightly beaten
3 tablespoons butter
2 tablespoons brown sugar
1 cup chopped walnuts
Directions:
If using fresh squash, steam for 15 minutes until tender.
Puree cooked squash in food processor along with sugar.
Drain through a fine mesh strainer, pressing down occasionally.
Melt butter and stir in flour until smooth, stirring for one minute.
Whisk in milk until smooth.
Add bay leaf, salt pepper, sugar, cinnamon and nutmeg, stirring over low heat 10 minutes.
Let cool.
Remove bay leaf.
Whisk eggs into squash.
Whisk in cooled white sauce.
Transfer mixture to a 2 quart baking dish and spray dish with nonstick cooking spray.
Smooth top.
(Can be made two days ahead at this point and refrigerate).
Bake in lower third of oven for 35 minutes at 350 degrees or longer if refrigerated or until center is set.
Prepare topping: heat butter over low heat.
Stir in sugar and cook 5 minutes.
Stir in walnuts and sprinkle over baking dish for last 10 minutes of cooking.
Servings: 10
Time preparation: 25 min.
Time total: 70 min.