1 Hour 50 Minutes
small butternut squash
cup butter, softened
egg, lightly beaten
teaspoon ground nutmeg
cup firmly packed light brown sugar
(23-ounce) container HORMEL® mashed sweet potatoes
cup cold butter, cut into small cubes
cup firmly packed brown sugar
cup all-purpose flour
cup coarsely chopped pecans
Heat oven to 350°F.
Cut butternut squash in half and scoop out seeds.
Place on baking sheet, cut sides down and bake 1 hour or until tender.
Let stand 10 minutes; scoop out flesh. Mash with potato masher until smooth.
Stir in butter, egg, cinnamon, nutmeg, brown sugar and sweet potatoes.
Transfer mixture to lightly greased 11-x 7-inch baking dish.
In medium bowl, combine butter, brown sugar, flour and pecans.
Using pastry cutter, cut butter into mixture until coarse crumbs appear.
Sprinkle mixture evenly over sweet potato mixture.
Bake 40 minutes.