Squash Casserole with Crunchy Pecan Topping

Method

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   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 the bowl of a food processor.

3. 3

   Meanwhile, prepare topping by mixing 2 1/2 tablespoons butter in a medium bowl with brown sugar and flour until crumbly. Stir in pecans. Set aside until needed.

4. 4

   Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.

5. 5

   Beat or process squash flesh until smooth. Add eggs, white sugar, half-and-half, remaining 2 1/2 tablespoons butter, vanilla, and salt; process until well-blended. Spoon mixture into the prepared baking dish. Sprinkle brown sugar topping mixture over squash.

6. 6

   Bake in the preheated oven until topping is lightly brown, about 40 minutes.

Nutrition

calories

343 kcal

fatContent

15 g

fiberContent

6 g

sugarContent

26 g

sodiumContent

226 mg

proteinContent

5 g

cholesterolContent

68 mg

carbohydrateContent

52 g

saturatedFatContent

6 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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