Holiday Squash

Directions

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.