Squash Casserole with Crunchy Pecan Topping

Squash Casserole with Crunchy Pecan Topping
Squash Casserole with Crunchy Pecan Topping is a vegetarian recipe with 8 servings. One serving contains 326 calories, 4g of protein, and 14g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a side dish. It is perfect for Autumn. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. Head to the store and pick up acorn squash, half-and-half, flour, and a few other things to make it today.

Instructions

1
Preheat oven to 400 degrees F (200 degrees C).
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2
Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes.
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SquashSquash
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Baking SheetBaking Sheet
OvenOven
3
Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
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SquashSquash
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Mixing BowlMixing Bowl
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4
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.
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Brown SugarBrown Sugar
ButterButter
PecansPecans
All Purpose FlourAll Purpose Flour
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BowlBowl
5
Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
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OvenOven
6
Beat or process the squash until smooth.
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SquashSquash
7
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.
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Half And HalfHalf And Half
Granulated SugarGranulated Sugar
VanillaVanilla
ButterButter
EggEgg
SaltSalt
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8
Sprinkle the brown sugar topping mixture over the squash.
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Brown SugarBrown Sugar
SquashSquash
9
Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
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SquashSquash
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OvenOven
DifficultyExpert
Ready In1 h, 50 m.
Servings8
Health Score4
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