Winter Squash Casserole

• 10  cup  (1-inch) cubed peeled squash (about 5 pounds)
• 2  teaspoons  olive oil
• 1/4  cup  fresh orange juice
• 2  tablespoons  brown sugar
• 2  tablespoons  brandy
• 1  tablespoon  butter
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 1/4  cup  dried cranberries
• Cooking spray
• 2  tablespoons  all-purpose flour
• 2  tablespoons  whole wheat flour
• 2  tablespoons  chilled butter, cut into small pieces
• 3  tablespoons  chopped pecans

Preheat oven to 400°.

Arrange squash pieces in a single layer on a jelly-roll pan. Drizzle with oil, stirring to coat. Bake at 400° for 1 hour and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes.

Transfer squash to a bowl. Add juice, sugar, brandy, 1 tablespoon butter, cinnamon, and salt. Mash mixture with a potato masher until combined and fairly smooth. Stir in cranberries. Scrape squash mixture into an 8-inch square baking dish coated with cooking spray.

Combine flours in a small bowl; cut in 2 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans. Sprinkle pecan mixture evenly over squash mixture. Bake at 400° for 30 minutes or until thoroughly heated and topping begins to brown. Serve warm.

adapted from Cooking Light