Squash Casserole with Crunchy Pecan Topping Recipe - Allrecipes.com
Squash Casserole with Crunchy Pecan Topping Recipe
  • READY IN ABOUT 2 hrs

Squash Casserole with Crunchy Pecan Topping

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

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.
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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 More Reviews

Most Helpful Positive Review
Nov 08, 2008

I loved this recipe. The contrast of smooth center and crunchy topping were great. The only change I made was I added cinnamon and nutmeg to the casserole.

 
Most Helpful Critical Review
Nov 25, 2011

This was just ok for the labor that went into preparing it. I probably won't make again. Sorry.

 

22 Ratings

Dec 24, 2007

I used butternut squash with this recipe as well. I have used this recipe twice: for Thanksgiving and Christmas. Very easy to prepare, and it was a big hit for even the ones that didn't usually enjoy squash. Depending on the size of the butter nut squash as compared to the normal size of acorn squash, I ended up adjusting the amount of ingredients. For example, the butternut squash I obtained at Thanksgiving was much larger than normal, so for 2 squash I tripled the amount of ingredients. However, the butternut squashed I obtained at Christmas was comparatively smaller, so I doubled the ingredients.

 
Mar 24, 2008

I made this recipe with modifications. I had no half & half, so used 1/2 can of sweetened condensed milk and omitted the white sugar. It was wonderful! The squash seemed a little soupy when I put it in the oven, but it firmed up nicely and became very light and creamy. We loved the crunchy topping, and it was a wonderful side dish with ham this past Easter Sunday. The next time I make it, I might add some pumpkin pie-type spices (cinnamon, clove, ginger) and see how we like it that way. Other than that, I might get some half & half so I can try sticking closer to the original recipe! Overall a great recipe that seems very flexible and easy to make.

 
Dec 02, 2007

I followed this recipe, with the exception of butternut instead of acorn squash-- use two butternut, three makes too much for the baking dish. This turned out great!! My very picky 5 year old even liked it. The topping would also be good on sweet potatoes. For the last two minutes, I used the broiler to help toast the pecans. Great recipe, thanks!

 
Dec 28, 2010

After having sweet potatoes with pecans instead of marshmallows for the first time, I HAD to find a recipe! This is absolutely fabulous. Instead of three acorn squashes, I use 4 cups of mashed yams from a can (buy 2 of the big yam cans). Excellent!!

 
Nov 28, 2008

Fantastic!!! I usually used frozen squash but never again!!!

 
Oct 24, 2007

This recipe was sooo delicious!!! I made it for the first time for a family fish fry last weekend and everyone loved it!My husband's mom even wants the recipe now.

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 226 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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