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My review
Squash Casserole with Crunchy Pecan Topping
Lana
"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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Ingredients
1 h 50 m servings 343 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Tip
- As a shortcut, use frozen cooked squash for this recipe. You will need 4 cups of squash. Thaw the squash before combining with other ingredients.
- Note
Nutrition Facts
Per Serving: 343 calories; 14.9 g fat; 51.7 g carbohydrates; 4.8 g protein; 68 mg cholesterol; 226 mg sodium. Full nutrition
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Reviews
Read all reviews 2633 Ratings
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Most helpful positive review
11/8/2008
I loved this recipe. The contrast of smooth center and crunchy topping were great. The only change I made was I added cinnamon and nutmeg to the casserole.
Most helpful critical review
11/25/2011
This was just ok for the labor that went into preparing it. I probably won't make again. Sorry.
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11/8/2008
I loved this recipe. The contrast of smooth center and crunchy topping were great. The only change I made was I added cinnamon and nutmeg to the casserole.
12/24/2007
I used butternut squash with this recipe as well. I have used this recipe twice: for Thanksgiving and Christmas. Very easy to prepare, and it was a big hit for even the ones that didn't usuall...
3/24/2008
I made this recipe with modifications. I had no half & half, so used 1/2 can of sweetened condensed milk and omitted the white sugar. It was wonderful! The squash seemed a little soupy when I ...
12/2/2007
I followed this recipe, with the exception of butternut instead of acorn squash-- use two butternut, three makes too much for the baking dish. This turned out great!! My very picky 5 year old ev...
12/23/2010
After having sweet potatoes with pecans instead of marshmallows for the first time, I HAD to find a recipe! This is absolutely fabulous. Instead of three acorn squashes, I use 4 cups of mashed y...
10/24/2007
This recipe was sooo delicious!!! I made it for the first time for a family fish fry last weekend and everyone loved it!My husband's mom even wants the recipe now.
10/17/2009
This was a hit at our Thanksgiving Dinner although I felt it could almost be served for dessert. It is definitely a sweet dish and I didn;t need to double the recipe, even for a crowd of 12 (du...