Pecan-Crusted Squash Casserole

Ingredients:
3/4 cup (about 3 oz.) pecans, coarsely chopped
1 pkg (1 lb.) frozen squash
3 tbs melted butter or margarine
2 tbs cream
1 tbs brown sugar
1/4 tsp salt
1/4 tsp pepper
1/3 tsp ginger
3 tbs white corn syrup
2 tbs brown sugar
1 tbs melted butter or margarine

Directions:
Lightly grease 1 qt. casserole and set aside.

Cook squash and blend thoroughly the squash and 3 tablespoons butter and cream. Add 1 tbs brown sugar, salt, pepper, corn starch and ginger. Blend in 1/2 cup pecans and place in your casserole dish. Combine remaining pecans with white corn syrup, 2 tbs brown sugar and 1 tbs melted butter. Lightly drizzle this mixture over squash in casserole. Bake at 350 degrees F for about 20 minutes, or until the glaze sets to form a crust.

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Recipe submitted by: Mary Ann and Kimberly -