Squash Casserole with Crunchy Pecan Topping

Ingredients

For 8 servings

• •3 acorn squash, halved and seeded
• •5 c. à soupe butter, softened
• •0.5 tasse brown sugar
• •0.5 tasse all-purpose flour
• •0.5 tasse chopped pecans
• •2 eggs
• •0.5 tasse white sugar
• •0.25 tasse half-and-half
• •1 c. à café vanilla extract
• •0.5 c. à café salt

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.