Squash Casserole with Crunchy Pecan Topping

My mom always made this acorn squash casserole at Thanksgiving, and everyone loved it! 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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 343 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup chopped pecans
• ½ cup all-purpose flour
• 5 tablespoons butter, softened
• ½ cup brown sugar
• ¼ cup half-and-half
• 3 acorn squash, halved and seeded

Recipe Instructions

Step 1

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

Step 2

Roast squash cut-side up on a baking sheet in the preheated oven until flesh is soft, about 50 minutes. Remove squash from the oven and cool, then scoop flesh into a mixing bowl or bowl of a food processor.

Step 3

Meanwhile, prepare topping by mixing 2 1/2 tablespoons butter in a bowl with brown sugar and flour until crumbly. Stir in pecans. Set aside until needed.

Step 4

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

Step 5

Beat or process squash flesh until smooth. Add eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well-blended. Spoon mixture into the prepared baking dish. Sprinkle brown sugar topping mixture over squash.

Step 6

Bake squash in the preheated oven until topping is lightly brown, about 40 minutes.