Butternut Squash Casserole

6 cups diced, cooked butternut squash
3/4 cup sugar or Splenda equivalent
1/2 cup evaporated milk
3 eggs
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup raisins (optional)
Streusel Topping (recipe follows)

Preheat oven to 350 degrees. In large bowl combine squash and next 8 ingredients. Beat at medium speed with electric mixer until smooth. Stir in raisins. Pour into 13x9 pan sprayed with non stick spray. Sprinkle with streuel stopping. Bake 1 hour.

Streusel topping
1/2 cup chopped pecans
1 cup dark brown sugar or 1/2 cup brown sugar Splenda
1/2 cup all purpose flour
1/4 cup melted butter

In small bowl, combine pecans, brown sugar, and flour; add melted butter, stirring until dry ingredients are moistened.