Butternut Sweet Potato Casserole

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1 1/2 c cooked, mashed butternut squash
1 1/2 c cooked, mashed sweet potato (Mom uses 3 c sweet potatoes only!)
1/4 c sugar
1/4 c brown sugar
2 eggs, lightly beaten
1/3 c margarine, melted
1/3 c milk
1 t vanilla

Topping:
1 1/2 T margarine
1/2 c firmly packed brown sugar
3 T flour
1/2 t ground cinnamon
1/4 c chopped pecans

Combine squash, sweet potato, 1/4 c sugar, 1/4 c brown sugar, eggs, milk, 1/3 c margarine, and vanilla. Stir well. Spoon into lightly greased 9 in square dish.

Make pecan topping by combining 1 1/2 T margarine, 1/2 c brown sugar, flour, cinnamon, and pecans. Stir well. Sprinkle pecan topping over mixture. Bake at 350 for 35 min.

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