![](https://cdn.statically.io/img/www.allrecipes.com/thmb/h9LifTkBhiE5vOI1iL86o-ARzdo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/516249-8fae4421f5e34113bbe56753b6f6dbe4.jpg)
Ingredients
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3 acorn squash, halved and seeded
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5 tablespoons butter, softened
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½ cup brown sugar
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½ cup all-purpose flour
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½ cup chopped pecans
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2 eggs
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½ cup white sugar
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¼ cup half-and-half
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1 teaspoon vanilla extract
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½ teaspoon salt
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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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 the bowl of a food processor.
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Meanwhile, prepare topping by mixing 2 1/2 tablespoons butter in a medium bowl with brown sugar and flour until crumbly. Stir in pecans. Set aside until needed.
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Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.
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Beat or process squash flesh until smooth. Add eggs, white sugar, half-and-half, remaining 2 1/2 tablespoons butter, vanilla, and salt; process until well-blended. Spoon mixture into the prepared baking dish. Sprinkle brown sugar topping mixture over squash.
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Bake in the preheated oven until topping is lightly brown, about 40 minutes.
Cook's Tip
As a shortcut, use frozen cooked squash for this recipe. You will need 4 cups of squash. Thaw the squash before combining it with other ingredients.
Nutrition Facts (per serving)
343 | Calories |
15g | Fat |
52g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 343 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 6g | 30% |
Cholesterol 68mg | 23% |
Sodium 226mg | 10% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 6g | 23% |
Total Sugars 26g | |
Protein 5g | 10% |
Vitamin C 14mg | 15% |
Calcium 90mg | 7% |
Iron 2mg | 11% |
Potassium 633mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.