Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, squash casserole with crunchy pecan topping. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Squash Casserole with Crunchy Pecan Topping is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Squash Casserole with Crunchy Pecan Topping is something that I have loved my whole life.
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. 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.
To get started with this recipe, we have to first prepare a few ingredients. You can have squash casserole with crunchy pecan topping using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Squash Casserole with Crunchy Pecan Topping:
- Get 3 acorn squash, halved and seeded
- Get 5 tbsp butter, softened
- Prepare 1/2 cup brown sugar
- Get 1/2 cup all-purpose flour
- Take 1/2 cup chopped pecans
- Get 2 eggs
- Make ready 1/2 cup white sugar
- Make ready 1/4 cup half-and-half
- Make ready 1 tsp vanilla extract
- Take 1/2 tsp salt
Remove squash from oven and cool, and then scoop out the flesh into a mixing bowl, or bowl of a food processor. It's not awful, and the results are well worth it, but be prepared. Apple Butternut Squash Casserole Recipe with Bacon Pecan Topping. Jack made this recipe - intending for it to be a sweeter side dish to complement a more savory Thanksgiving turkey (or any fall meal for that matter).
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
But with the sweet-tart of the Granny Smith apples combined together with butternut squash, plus a crispy topping made with pecans, dried cranberries, brown sugar and Rice Krispies - this could almost be served as a dessert! 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. Freeze option: Bake casserole as directed without adding topping.
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