Squash Casserole Recipe Update - Single and Double Batch

I've blogged this recipe before and now after making it for a year, I'd like to update with a few tweaks that I've made to make it more user friendly.  I find that I never have heavy cream on hand so it's just become easier to make with evaporated milk.  I also made some small measurement changes to make it easier to cut in half.

The main ingredients are very flexible in that it tastes very similar regardless of what combination you use but my mother in law hates sweet potato so for her taste we make sure it has only squash.  Here are some of the combo's we've done:

• Butternut and Acorn Squash
• OR just Butternut Squash!

Double recipe (serves 8-10)
Main Ingredients:

• 2 cups pureed Butternut
• 2 cups pureed Acorn Squash
• 1/2 cup butter melted (1 stick)
• 1/2 cup granulated sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup evaporated milk (8 ounces)

Topping Ingredients:

• 3/4 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup flour
• 2 tablespoons butter cut in small pieces so it blends better

Topping can be combined in a small food processor; I have a little 3 cup that does the job nicely.

Pour the main ingredients into a 9 x 13" baking dish and drop the topping by small spoonful's over the top.  Bake for 30 minutes covered, 15 uncovered at 350.

Single recipe (serves 4-5)
Main Ingredients:

• 1 cups pureed Butternut
• 1 cups pureed Acorn Squash
• 1/4 cup butter melted (1/2 stick)
• 1/4 cup granulated sugar
• 1 egg, beaten
• 1/2 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 1/2 cup evaporated milk (4 ounces)

I skip the topping when making this for an evening meal for our family.  When it's for a crowd I add the topping because it's pretty and adds an extra layer of sugar goodness but I can attest that it taste really good without the topping and the kids will still eat it.

Pour the main ingredients into an 8.5 x 8.5" baking dish.  Bake for 25 minutes uncovered at 350.