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Ingredients
| acorn squash: 3 (halved and seeded) |
| salted butter: 5 Tbl (softened) |
| light brown sugar (packed): 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| pecans (chopped): 1/2 cup |
| eggs: 2 |
| granulated sugar: 1/2 cup |
| half and half cream: 1/4 cup |
| vanilla extract: 1 tsp |
| salt: 1/2 tsp |
Squash Casserole with Crunchy Pecan Topping
Credit: AllRecipes
User rating:
"My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use."
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Prep Time
20 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
- Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
- Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
- Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
- Bake squash in preheated oven until topping is lightly brown, about 40 minutes.