Name: Squash Casserole with Crunchy Pecan Topping
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 3 acorn squash, halved and seeded; 5 tablespoons butter, softened; ½ cup brown sugar; ½ cup all-purpose flour; ½ cup chopped pecans; 2 eggs; ½ cup white sugar; ¼ cup half-and-half; 1 teaspoon vanilla extract; ½ teaspoon salt

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 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.
Step 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.
Step 4

Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

343 calories; protein 4.8g; carbohydrates 51.7g; fat 14.9g; cholesterol 68.4mg; sodium 226.1mg. Full Nutrition

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Ingredients

Directions

Cook's Tip

Nutrition Facts

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Ingredients

Directions

Cook's Tip

Nutrition Facts