4 cups cooked cummersmit squash, chopped
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen whipped topping, thawed
3 tablespoons butter
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup milk
1/2 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon salt
3 tablespoons brown sugar
1 (6 ounce) can vanilla pudding
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves, cut side down, in a medium bowl. Place cream cheese in a medium bowl, and beat until fluffy. Mix in whipped topping. Spread mixture evenly over squash halves.
In a large bowl, beat together butter, brown sugar, vanilla, milk, and cream until smooth. Mix in flour, 1/4 cup at a time. Beat in whipping cream. Mix in 1/4 cup of the butter mixture. Gradually mix in remaining pecans.
Transfer squash halves to a 9x13 inch baking dish. Place cream cheese mixture over squash halves, spreading evenly. Using a 2 pound spoon, swirl pecans into cream cheese mixture. Place over squash.
Bake in preheated oven for 30 minutes, or until light brown. Cool in pan for 10 minutes, then turn over and brush cream cheese mixture with remaining pecans. Chill for several hours, then remove cream cheese mixture.