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Adjustable stand — hold cookbook or tablet at eye level while cooking
Organize pot lids vertically — saves cabinet space
Record your recipes and experiments — organized cooking journal
Dome lid for wok steaming and braising — essential wok accessory
Universal suction lids — fit any pot or pan, no matching needed
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Peel squash with vegetable peeler (this is the only hard part - I promise!). Cut squash in half lengthwise and remove seeds; cut into 1/2 inch half moon and crescent slices. Mix flour, brown sugar and allspice in medium bowl. Cut in the butter to make crumbs - do not overmix. Layer 1/2 of the sliced squash in a baking pan, mixing up the various sizes evenly. Original recipe specified an 11x7 inch pan, but I have used 9x13 inch, 8x8 inch or 3 quart square dishes, depending on the size of the squash. Top squash with 1/2 crumb mixture. Add remaining squash and sprinkle with remaining crumb mixture. Top with pecans and drizzle with maple syrup. Cover with foil and bake 1 hour. Remove foil; bake until squash is tender, about 10 minutes.