Butternut Squash Casserole with Pecan Streusel

INGREDIENTS

• 3 (12-oz.) packages frozen cooked butternut squash, thawed (we tested with McKenzie)
• 1 cup firmly packed light brown sugar
• 1/2 cup half-and-half
• 1/4 cup butter, melted
• 2 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup firmly packed light brown sugar
• 3 tablespoons cold butter, cut into pieces
• 1/2 cup chopped pecans