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Squash Casserole with Crunchy Pecan Topping

SUBMITTED BY: Lana

"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."
RECIPE RATING:
The reviewer gave this recipe 8 stars. This recipe average a 4.8 star rating.
Read Reviews (7)
PREP TIME  20 Min
COOK TIME  1 Hr 30 Min
READY IN  1 Hr 50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 acorn squash, halved and seeded
  • 5 tablespoons butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 2 eggs
  • 1/2 cup white sugar
  • 1/4 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

DIRECTIONS

  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.

FOOTNOTES

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2007 by Brenda_Reader
I used butternut squash with this recipe as well. I have used this recipe twice: for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by MAI23
I loved this recipe. The contrast of smooth center and crunchy topping were great. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2007 by mrscarr1
This recipe was sooo delicious!!! I made it for the first time for a family fish fry last... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2008 by trizydlux
I made this recipe with modifications. I had no half & half, so used 1/2 can of sweetened... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by DEB
Fantastic!!! I usually used frozen squash but never again!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2007 by SHUCK13
I followed this recipe, with the exception of butternut instead of acorn squash-- use two... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2007 by Danielle in Dallas
I just made this for Thanksgiving as I've been wanting to try squash recipes. It was such a... MORE


 
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Recipe Submitter:

Lana
Photo by Lana
Cooking Level: Expert
Living In: Dallas, Texas, USA
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Nutritional Information
Squash Casserole with Crunchy Pecan Topping