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Pecan-Topped Squash Casserole

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PREP TIME
20 min
COOKING TIME
90 min
TOTAL TIME
110 min
SERVINGS
8 servings
Dinner
Pecan-Topped Squash Casserole
Ingredients
  • 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
Instructions
1
Preheat the oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Place squash cut-side up on a baking sheet in the preheated oven and roast until the flesh is tender, approximately 50 minutes.
2
Once the squash has finished roasting, remove it from the oven and let it cool down before scooping out the flesh into a mixing bowl or the bowl of a food processor.
3
Meanwhile, prepare the topping mixture by combining 2 1/2 tablespoons of softened butter in a medium-sized bowl with brown sugar and flour until you have a crumbly texture. Stir in some chopped pecans and set the mixture aside for later use.
4
Lower the oven temperature to a moderate heat of 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease an 11x7-inch baking dish with some cooking spray.
5
Use a blender or food processor to puree the roasted squash flesh until it's smooth. Add eggs, white sugar, half-and-half, remaining 2 1/2 tablespoons of softened butter, vanilla extract, and salt; blend until everything is well combined.
6
Spoon the squash mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the top of the squash.
7
Bake the dish in the preheated oven until the topping is lightly browned, approximately 40 minutes.