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Squash Casserole with Crunchy Pecan Topping
Squash Casserole with Crunchy Pecan Topping
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Creamy acorn squash casserole with sweet crumble topping, a Thanksgiving must-have.
Ingredients:
  • 3 acorn squash, halved and seeded
  • 5 tablespoons butter, softened
  • 0.5 cup all-purpose flour
  • 0.5 cup chopped pecans
  • 0.25 cup half-and-half
  • 0.5 teaspoon salt
Instructions:
  • Preheat the oven to 400°F (200°C) to get it nice and hot for cooking.
  • Place the squash cut-side up on a baking sheet and roast in the preheated oven until the flesh is soft, for about 50 minutes. Once done, take the squash out of the oven and allow it to cool. Then, scoop the flesh into a mixing bowl or food processor bowl.
  • In a bowl, combine 2 1/2 tablespoons of butter with brown sugar and flour until crumbly. Mix in pecans. Set aside for later use.
  • Preheat oven to a gentle 350 degrees F (175 degrees C) and lightly grease an 11x7-inch baking dish.
  • Blend the smooth squash flesh with eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons of butter until well combined. Transfer the mixture to the baking dish, then sprinkle the brown sugar topping over the squash.
  • Roast the squash in the oven until the topping is golden brown, approximately 40 minutes.

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