Squash Casserole with Crunchy Pecan Topping. Roasted acorn squash is blended with eggs, half and half, sugar, vanilla, and butter, then baked with a crunchy crumble topping made with brown sugar, butter, and chopped pecans in this Thanksgiving family favorite. Cook's Notes for Roasted Butternut Squash Casserole. Butternut squash is so sweet that you don't even need to add any sugar to the squash part itself.
Remove squash from oven and cool, and then scoop out the flesh into a mixing bowl, or bowl of a food processor. Learn how to cook great Squash casserole with crunchy pecan topping. Crecipe.com deliver fine selection of quality Squash casserole with crunchy pecan topping recipes equipped with ratings, reviews and mixing tips. You can cook Squash Casserole with Crunchy Pecan Topping using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Squash Casserole with Crunchy Pecan Topping
- You need 3 of acorn squash, halved and seeded.
- Prepare 5 tbsp of butter, softened.
- You need 1/2 cup of brown sugar.
- You need 1/2 cup of all-purpose flour.
- Prepare 1/2 cup of chopped pecans.
- Prepare 2 of eggs.
- Prepare 1/2 cup of white sugar.
- You need 1/4 cup of half-and-half.
- Prepare 1 tsp of vanilla extract.
- It’s 1/2 tsp of salt.
Get one of our Squash casserole with crunchy pecan topping recipe and prepare delicious and healthy treat for your family or friends. Some of you might feel that most butternut squash casseroles you've ever had have been savory. This one is not only savory but has a sweet crunchy topping, a perfect combo! A healthier sweet potato casserole with butternut squash, sweetened with maple syrup, and topped with toasted, lightly-sweetened pecans.
Squash Casserole with Crunchy Pecan Topping step by step
- Preheat oven to 400°F (200 degrees C)..
- 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..
- 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..
- Lower oven temperature to 350°F (175 degrees C). Lightly grease 11×7 inch baking dish..
- 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..
- Bake squash in preheated oven until topping is lightly brown, about 40 minutes. ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 11/18/2012.
To make the topping: Whisk together flour, oats, brown sugar, and pecans. Use a fork to stir in melted butter until a nice crumb forms. Sprinkle all over the top of the sweet potato mixture. Jack made this recipe – intending for it to be a sweeter side dish to complement a more savory Thanksgiving turkey (or any fall meal for that matter). But with the sweet-tart of the Granny Smith apples combined together with butternut squash, plus a crispy topping made with pecans, dried cranberries, brown sugar and Rice Krispies – this could almost be served as a dessert!