Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, squash casserole with crunchy pecan topping. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. 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.
Squash Casserole with Crunchy Pecan Topping is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Squash Casserole with Crunchy Pecan Topping is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have squash casserole with crunchy pecan topping using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Squash Casserole with Crunchy Pecan Topping:
- Make ready 3 acorn squash, halved and seeded
- Make ready 5 tbsp butter, softened
- Make ready 1/2 cup brown sugar
- Get 1/2 cup all-purpose flour
- Get 1/2 cup chopped pecans
- Take 2 eggs
- Take 1/2 cup white sugar
- Prepare 1/4 cup half-and-half
- Make ready 1 tsp vanilla extract
- Prepare 1/2 tsp salt
Get one of our Squash casserole with crunchy pecan topping recipe and prepare delicious and healthy treat for your family or friends. 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. I just put in a bit of maple syrup, for flavour.
Steps to make Squash Casserole with Crunchy Pecan Topping:
- 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 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. - ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 11/18/2012
The crunchy, sweet topping with pecans just takes it up a notch for special occasions or makes every day meals feel special. You just combine chopped pecans, oats, oat flour, almond meal, pure maple syrup and coconut oil in a large bowl and stir it all together. The addition of the butternut squash gives the casserole a lighter texture and helps balance out the sweetness of the potatoes. Then the crunchy pecan crumble really takes the whole thing over the top. Crispy, crunchy, and the teeniest bit sweet, fried onions are the ideal mate for everything from summer salads to a burger hot off the grill, especially when they're fuss-free and can be poured straight from a can (looking at you French's).
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