Praline-Topped Butternut Squash Souffle - cooking recipe

Ingredients

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

Preparation

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.