Squashy Casserole

I saw some pretty winter squash at the commissary last week, and for some reason felt compelled to buy them. On halloween I felt I needed to bake them- but the craziness of the day caught up with me quickly, and although I baked them, I didn't serve them for dinner. So, I scraped them out, and they sat in my fridge until today. My husband won't be home for dinner, and while he's gone, I often like to experiment with things that I wouldn't necessarily serve on a "normal" night. Tonight we'll be having a winter squash casserole and steamed asparagus (b/c it needs to be eaten). I know my kids are going to be bouncing off the walls with excitement. I modified a recipe off of allrecipes, and this is what I came up with:

Ingredients:

2 small winter squash, cooked and mashed
3 eggs
1 tsp vanilla
2 tbsp all purpose flour
1 1/2 c evaporated milk
1/2 c brown sugar
1/4 c melted butter

Topping:
3 graham crackers, crushed
1/4 c pecans
1 tbsp melted butter

Directions:

Preheat oven to 400.
Combine all ingredients in a large bowl.
Pour into greased 9x13 casserole dish.
Bake 30 mins. Mix together topping ingredients and sprinkle over top of casserole. Bake an additional 10 mins, or until casserole is firm.

The results: Actually, the squash casserole was REALLY good! The main variance I made from the original recipe was cutting the sugar by more than 1/2, using evaporated milk, and the topping. My 11 month old really loved it, and my 3 year old ate a few bites. The addition to the meal that I didn't mention above was BACON. Who doesn't love bacon, right? I think it should be an official food group. So, the next time I feel "compelled" to buy another winter squash, this is how I'll be preparing it.