2 c. cooked winter squash, pureed
1 tbsp. Half and Half cream
1 tbsp. brown sugar
Salt and pepper to taste
1 tbsp. butter
2 1/2 tbsp. brown sugar
1/8 tsp. cinnamon
1/3 c. chopped nuts

In a bowl combine the pureed squash, cream, brown sugar and salt and pepper. Mix well and spoon into a greased oven proof casserole. In a small saucepan, combine butter, 2 1/2 tablespoons brown sugar, cinnamon and nuts. Cook together over a medium low heat for about 3 minutes until the nuts are coated. Spread the nut topping over the squash and bake at 350 degrees for 15 to 20 minutes until bubbly and hot.