- 2 (12 ounce) packages frozen cooked butternut squash
- 1/4 cup butter
- 1 teaspoon salt
- 2 eggs, slightly beaten
- Topping:
- 1/2 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 3 tablespoons softened butter
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.
- Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.
- Bake in the preheated oven until bubbling, about 30 minutes.