Sugar-sweetened acorn squash is sprinkled with a crispy, crunchy topping of pecans and rice cereal in this Thanksgiving casserole that even the kids will love.
Preparation Time
15 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 20 mins
Calories
205 Calories
Recipe Instructions
Step 1
Bake in the preheated oven for 45 minutes.
Step 2
Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
Step 4
Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
Step 5
While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
Step 6
Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.
Ingredients
1 teaspoon vanilla extract
2 large eggs
1 (5 ounce) can evaporated milk
2 tablespoons unsalted butter, melted
2 medium acorn squash, halved and seeded
0.75 cup white sugar
0.25 cup brown sugar
0.33333334326744 cup unsalted butter, softened
0.5 cup crispy rice cereal (such as Rice Krispies®)
