Photo: Sorin Gheorghita
Squash Casserole with Crunchy Pecan Topping
10 ingredients
20 min + 1 hr 30 min
8 servings
openrecipes
"My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use."
Estimated Nutrition (whole recipe, rough)
892
Calories
22g
Protein
38g
Fat
113g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 acorn squash, halved and seeded
- 5 tablespoons butter, softened
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup half-and-half
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes