Description
A savory and sweet acorn squash casserole topped with a brown butter pecan topping, perfect as a side dish for any meal.
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 seedy centers. 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 butter in a small saucepan over medium heat, cooking for 4-5 minutes until bubbling and frothy, then remove from heat once brown bits form.
- In a medium bowl, combine brown sugar, flour, pecans, salt, and brown butter to make the pecan topping.
- Let the squash cool for 10-15 minutes, peel or scoop out the flesh, and mash in a bowl. Mix in brown sugar, flour, melted butter, eggs, cinnamon, vanilla, and adjust salt to taste.
- Reduce oven temperature to 350°F. Transfer the acorn squash mixture to a 9×13-inch baking dish, sprinkle the pecan topping, and bake for 35-40 minutes, covering with foil if necessary. Serve warm.
Notes
- For a gluten-free option, use gluten-free flour.
- Cover the casserole with foil if the topping browns too quickly.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 260
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 80mg