1/3 Butter
3/4 Margarine
2 Sugar
1 Eggs
1 Evaporated Milk
2 Vanilla Extract
1/2 Pecans
1/4 Butter
2 Margarine
1/4 Brown Sugar


Bake the squash until a fork can easily be inserted.
Scoop out squash flesh and discard seeds.
Mash squash flesh and measure out 2 cups.
The squash flesh will be rather runny.
In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
Add the 2 cups of squash.
Pour into a 11 x 7 inch baking pan.
Bake uncovered for 45 minutes at 350.
Combine topping ingredients and sprinkle on and bake another 5 minutes.