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Squash Casserole with Crunchy Pecan Topping

Squash Casserole with Crunchy Pecan Topping

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Lana

My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees 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 degrees 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.
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Reviews

MAI23
19
11/8/2008

I loved this recipe. The contrast of smooth center and crunchy topping were great. The only change I made was I added cinnamon and nutmeg to the casserole.

Brenda Cuson
16
12/24/2007

I used butternut squash with this recipe as well. I have used this recipe twice: for Thanksgiving and Christmas. Very easy to prepare, and it was a big hit for even the ones that didn't usually enjoy squash. Depending on the size of the butter nut squash as compared to the normal size of acorn squash, I ended up adjusting the amount of ingredients. For example, the butternut squash I obtained at Thanksgiving was much larger than normal, so for 2 squash I tripled the amount of ingredients. However, the butternut squashed I obtained at Christmas was comparatively smaller, so I doubled the ingredients.

trizydlux
11
3/24/2008

I made this recipe with modifications. I had no half & half, so used 1/2 can of sweetened condensed milk and omitted the white sugar. It was wonderful! The squash seemed a little soupy when I put it in the oven, but it firmed up nicely and became very light and creamy. We loved the crunchy topping, and it was a wonderful side dish with ham this past Easter Sunday. The next time I make it, I might add some pumpkin pie-type spices (cinnamon, clove, ginger) and see how we like it that way. Other than that, I might get some half & half so I can try sticking closer to the original recipe! Overall a great recipe that seems very flexible and easy to make.