Description
A warm and comforting acorn squash casserole, perfect for fall gatherings, featuring a sweet filling topped with brown butter pecans.
Ingredients
Scale
- 3 large acorn squash halved and seeded (yields 9–10 cups roasted squash)
- 1 tablespoon olive oil
- Kosher salt to taste
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (30g) all-purpose flour (gluten-free if needed)
- 4 Tablespoons (56g) unsalted butter, melted
- 2 large eggs, beaten
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup (8 Tbsp; 57g) unsalted butter, cut into cubes (for topping)
- 1 cup (200g) light brown sugar, packed (for topping)
- 1/2 cup (60g) all-purpose flour (gluten-free if needed, for topping)
- 1 3/4 cups raw pecans, roughly chopped
- 1 teaspoon kosher salt (for topping)
Instructions
- Preheat the oven to 425°F. Slice the acorn squash in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt. Place skin-side up on a baking sheet and roast for 40-45 minutes.
- Melt the butter in a saucepan over medium heat for 4-5 minutes until it bubbles and turns brown. Remove from heat when a nutty aroma forms.
- In a medium bowl, mix the brown sugar, flour, pecans, salt, and brown butter for the pecan topping.
- Allow the squash to cool for 10-15 minutes, then peel or scoop out the flesh. Mash the squash in a bowl and mix in brown sugar, flour, melted butter, eggs, cinnamon, vanilla, and salt.
- Lower the oven temperature to 350°F. Transfer the squash filling to a baking dish and top with the pecan mixture. Bake for 35-40 minutes until bubbling and golden brown. Cover with foil if needed. Serve warm.
Notes
- Use gluten-free flour for a gluten-free version.
- Cover with foil if the topping browns too quickly while baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg