Ingredients for - Squash Casserole with Crunchy Pecan Topping

1. Acorn squash, halved and seeded 3
2. Butter, softened 5 tablespoons
3. Brown sugar ½ cup
4. All-purpose flour ½ cup
5. Chopped pecans ½ cup
6. Eggs 2
7. White sugar ½ cup
8. Half-and-half ¼ cup
9. Vanilla extract 1 teaspoon
10. Salt ½ teaspoon

How to cook deliciously - Squash Casserole with Crunchy Pecan Topping

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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.

6 . Stage

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