Squash Casserole with Crunchy Pecan Topping

Name: Squash Casserole with Crunchy Pecan Topping
Total time: 110
Yield: 8
Ingredients: 3 acorn squash, halved and seeded; 5 tablespoons butter, softened; ½ cup brown sugar; ½ cup all-purpose flour; ½ cup chopped pecans; 2 eggs; ½ cup white sugar; ¼ cup half-and-half; 1 teaspoon vanilla extract; ½ teaspoon salt

Recipe by Lana from allrecipes.com

Dinner,Side Dish 2 Hr. 50 Mins.

Ingredients

8 servings

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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

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
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 bowl of a food processor.
Meanwhile, prepare topping by mixing 2 1/2 tablespoons butter in a bowl with brown sugar and flour until crumbly. Stir in pecans. Set aside until needed.
Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.
Beat or process squash flesh until smooth. Add eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well-blended. Spoon mixture into the prepared baking dish. Sprinkle brown sugar topping mixture over squash.
Bake squash in the preheated oven until topping is lightly brown, about 40 minutes.