Really excellent. a plus for entertaining guests. If preferred, serve the chicken and sauce over noodles.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
Ingredients
- 3 acorn squash, halved and seeded
- 5 tablespoons butter, softened
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup chopped pecans
- 2 eggs
- ½ cup white sugar
- ¼ cup half-and-half
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Roast squash cut-side up on a baking sheet in the preheated oven until flesh is soft, about 50 minutes. Remove squash from the oven and cool, then scoop flesh into a mixing bowl or bowl of a food processor.
- Meanwhile, prepare topping by mixing 2 1/2 tablespoons butter in a bowl with brown sugar and flour until crumbly. Stir in pecans. Set aside until needed.
- Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease an 11×7-inch baking dish.
- Beat or process squash flesh until smooth. Add eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well-blended. Spoon mixture into the prepared baking dish. Sprinkle brown sugar topping mixture over squash.
- Bake squash in the preheated oven until topping is lightly brown, about 40 minutes.
- As a shortcut, use frozen cooked squash for this recipe. You will need 4 cups of squash. Thaw the squash before combining it with other ingredients.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 226 mg |
| Sugars | 26 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I will definitely make this casserole again! In the future however, I think I will use a little less sugar within the squash portion next time. Also, I will use 4 acorn squash instead of 3 as suggested to make the casserole dish a little more full. I have found that 2 or 3 large butternut squash work just as well. I substituted organic Monk Fruit sugar for the regular granulated kind and it did not affect the final taste or texture one bit. Everyone who has eaten this dish has raved about it! Thank you for providing your readers with such a dependable recipe that will stand the test of time.
I put it together the night before and cooked it Thanksgiving morning. People liked it, but I thought it tasted even better the day after Thanksgiving- not sure why!
way too sweet! don’t add any sugar to the squash, and only make 1/2 of the topping.
I’ve made this several times as an alternative to a sweet potato casserole. It always gets rave reviews and people ask for the recipe. Definitely a keeper!
Definitely will make it again. My family liked it very much. I did use sour cream instead of half and half though.
Use pecans and maple syrup, instead of sugar
I made this recipe for Thanksgiving and it was a hit with everyone. Definetly, on the sweet side and the acorn squash is the right ingredient for this dish. I plan to make this again on Thanksgiving again.
fam loved it
I made this with three packages of frozen squash, and it was fantastic! I used the same test I use for doneness with custard – stuck a knife in near the center and kept it baking till the knife came out clean. It took a lot longer than 40 minutes, but maybe my oven is not calibrated correctly – I just moved into this house. I took it as a side dish to Thanksgiving dinner at a friend’s house, and when the friend’s teenager got the munchies later – this was what she wanted!
Best for Thanksgiving dinner as opposed to a weeknight meal. My family went crazy for this dish!
I made this last year and everyone loved it. I bought my squash from a local farmer and pureed and froze it all.
Everyone from 3-65 years old loved it. They don’t want sweet potato casseroles any more, just this. It wins a place in the recipe book.
Excellent. I made it with one minor modification…added a little cinnamon to the topping mix.
Turned out great! Thanks for sharing!
I used coconut oil instead of butter (did the same for basting my turkey.) It works beautifully. No sticking to the pan. I wish I had made twice as much topping and used an 11 x 13 dish and spread it over even more of the squash. It was that good!
This was the most popular dish at our Thanksgiving dinner. I’ve made this several more times and have used at least 5 different types of squash that we received from our CSA. There isn’t one type of squash that made it better. They all tasted delicious. I agree that it is more of a desert like dish. At the same time, it is a little savory. I have also tried it with coconut extract and that was also delicious. Yum!
Super! My family loved this! It was good the first day and the next as leftovers! I will make this again!
This is absolutely delicious! I brought it to my family Thanksgiving dinner. The people who grew up hating squash said it was the best they’d ever had (and proceeded to eat it happily) and those who actually like squash ate seconds… and thirds… and made me promise to bring some to Christmas dinner. I followed the recipe exactly, but due to time constraints I stuck it in the fridge overnight before baking it (and then let it sit on the counter for about half an hour before putting it in the oven). Next time, I will wait until it’s about to go into the oven before applying the topping to be sure to get it nice and crunchy!
This was just ok for the labor that went into preparing it. I probably won’t make again. Sorry.
After having sweet potatoes with pecans instead of marshmallows for the first time, I HAD to find a recipe! This is absolutely fabulous. Instead of three acorn squashes, I use 4 cups of mashed yams from a can (buy 2 of the big yam cans). Excellent!!
This was a hit at our Thanksgiving Dinner although I felt it could almost be served for dessert. It is definitely a sweet dish and I didn;t need to double the recipe, even for a crowd of 12 (due to the fact that most people don’t take heaping servings of sweet veggies at dinner). My husband (who loves sweets) adored this casserole.