squash casserole with crunchy pecan topping

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat oven to 400 degrees 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 degrees f (175 degrees c). lightly grease 11x7 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.