Butternut Squash Casserole

2¹⁄3 cups White or Whole-wheat flour 

1²⁄3 cups Oats, rolled, dry

1 lb Brown sugar

1 Tbsp Ground cinnamon

1 Tbsp Ground nutmeg 

¹⁄4 tsp Salt

1¹⁄2 cups Margarine

5 lb 12 oz Fresh butternut squash, diced 

2 cups Half-and-half

2 tsp Ground allspice

2 tsp Vanilla extract

²⁄3 cup Frozen eggs, thawed

Topping: Combine flour, oats, ¾ cup 3 Tbsp sugar, 2¼ tsp cinnamon, 2¼ tsp nutmeg, and salt in a large bowl. Stir well. Set remaining sugar, remaining cinnamon, and remaining nutmeg aside. Add 1 cup margarine. Using a fork or pastry blender, cut margarine into flour until mixture has a crumbly consistency. Set remaining margarine aside. Set topping aside.   

Casserole: Combine remaining sugar, remaining cinnamon, remaining nutmeg, remaining margarine, squash, half and half, allspice, vanilla extract, and eggs in a large bowl. Stir well.   

Pour squash mixture into a steam table pan (12″ x 20″ x 2½″) lightly coated with pan release spray. .Bake until slightly firm: 375 °F for 45–50 minutes. 

Remove from oven and let rest for 35–40 minutes. 

Sprinkle topping over the pan. Bake until golden brown:375 ° F for 35–40 minutes. Allow to rest 30 minutes before serving. Cut each pan 5 x 5.

Makes 25 servings (about 2³⁄8" x 4″).