Squash Casserole with Crunchy Pecan Topping

Name: Squash Casserole with Crunchy Pecan Topping
Total time: 9000 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 acorn squash, halved and seeded; 5 tbsp 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 tsp vanilla extract; 1/2 tsp salt

salcedok @cook_3796804

Squash Casserole with Crunchy Pecan Topping

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Ingredients

2 hours 30 mins

6 servings

3acorn squash, halved and seeded
5 tbspbutter, softened
1/2 cupbrown sugar
1/2 cupall-purpose flour
1/2 cupchopped pecans
2eggs
1/2 cupwhite sugar
1/4 cuphalf-and-half
1 tspvanilla extract
1/2 tspsalt

Cooking Instructions

2 hours 30 mins

1

Preheat oven to 400°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°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.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 11/18/2012

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salcedok @cook_3796804

on January 01, 2012 00:00

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