Butternut Squash Casserole

Preheat oven to 400°F. Line a large rimmed baking sheet with foil or parchment paper. Rub squash halves evenly with oil; arrange, cut-side down, on the prepared baking sheet. Bake until very tender, about 45 minutes. Let cool for about 20 minutes. Reduce oven temperature to 350°F.

While the squash cools, lightly coat a 9-inch-square baking dish with cooking spray; set aside. Combine oats, pecans, 1/4 cup brown sugar and 2 tablespoons melted butter in a medium bowl; set aside.

Scoop the squash flesh into a large bowl; discard shells. Mash the squash with a fork until smooth. Stir in milk, eggs, cornstarch, salt, cinnamon and the remaining 1/2 cup brown sugar and 2 tablespoons melted butter. Spoon the mixture into the prepared baking dish.

Sprinkle evenly with the oat mixture. Bake until golden and set, about 35 minutes. Let stand for 15 minutes before serving.