Go Back

Acorn Squash Casserole

A cozy fall casserole made with roasted acorn squash, warm spices, and a buttery pecan topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Holiday, Side Dish
Cuisine: American, Comfort Food
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Acorn Squash Filling
  • 2 medium acorn squash about 3 lbs
  • 2 tbsp unsalted butter melted
  • 2 large eggs
  • 0.5 cup milk whole or 2%
  • 0.5 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 tsp vanilla extract
Topping
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar for topping
  • 4 tbsp butter softened, for topping
  • 1 cup pecans chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Halve acorn squash, scoop seeds, roast cut-side down for 45–50 minutes.
  3. Scoop roasted flesh into bowl and mash.
  4. Mix with butter, eggs, milk, sugar, cinnamon, nutmeg, salt, and vanilla.
  5. Spread mixture in greased baking dish.
  6. Prepare topping with flour, sugar, butter, and pecans; sprinkle over filling.
  7. Bake 30 minutes until golden brown.
  8. Cool 10 minutes before serving.

Notes

This casserole is perfect for fall holidays and can be made ahead of time for convenience.