Squash Casserole with Pecan Topping
3 acorn squash, halved and seeded
5 tbsp. butter, softened
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped pecans
½ cup white sugar
¼ cup half-and-half
1 tsp. vanilla extract
½ tsp. salt
Preheat oven to 400 degrees. Roast the squash, cut side up, on a baking sheet in oven until the flesh is soft, about 50 mins. 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 ½ tbsp. butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
Lower the oven temperature to 350. Lightly grease 11×7 inch baking dish.
Beat or process the squash until smooth. Add the eggs, sugar, half and half, vanilla, salt, and 2 ½ tbsp. butter. Process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping over the squash.
Bake squash in oven until topping is lightly brown, about 40 minutes. Serve.