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Squash Casserole with Crunchy Pecan Topping


"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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1 h 50 m servings 343 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
  5. 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.
  6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 25
  1. 32 Ratings

Most helpful positive review

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

This was just ok for the labor that went into preparing it. I probably won't make again. Sorry.

Most helpful
Most positive
Least positive

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.

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...

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 ...

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...

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...

Fantastic!!! I usually used frozen squash but never again!!!

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.

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...

The best new recipe that I made in 2008..made just as stated and it was great!! Could almost use as a desert!! Have made it 3 or 4 times already and my family keeps on asking for it!!