2 butternut squash (about 2 lbs. each)
1/4 c. butter, melted
1/4 c. firmly packed brown sugar
2 eggs, beaten
1 tsp. ground cinnamon
1/4 c. firmly packed brown sugar
1/3 c. all-purpose flour
2 tbsp. butter, softened
1 tsp. vanilla extract
1/4 tsp. ground ginger
1 c. pecans

Cut squash in half lengthwise. Remove seeds. Place cut side down in a shallow baking dish. Add 1/2 inch hot water to dish. Cover and bake in a preheated 375°F oven for 35 minutes or until tender. Allow to cool. Carefully scrape out pulp. Mash pulp with potato masher and stir in remaining ingredients and serve.