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Acorn Squash Casserole Recipe

Acorn Squash Casserole Recipe
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★★★★★

4.9 from 7 reviews

This Acorn Squash Casserole is a comforting, sweet, and nutty side dish perfect for fall and holiday meals. Roasted acorn squash is blended into a smooth filling infused with cinnamon and vanilla, then topped with a crunchy, buttery pecan streusel. The combination of roasted squash and the nutty topping creates a deliciously hearty casserole that pairs wonderfully with poultry and other savory dishes.

Ingredients

Scale

Squash

  • 3 large acorn squash, halved and seeded (yields 9–10 cups roasted squash)
  • 1 tablespoon olive oil
  • Kosher salt, to taste

Filling

  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (30g) all-purpose flour (gluten-free if needed)
  • 4 tablespoons (56g) unsalted butter, melted
  • 2 large eggs, beaten
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt

Pecan Topping

  • 1/2 cup (8 tablespoons; 57g) unsalted butter, cut into cubes
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (60g) all-purpose flour (gluten-free if needed)
  • 1 3/4 cups raw pecans, roughly chopped
  • 1 teaspoon kosher salt

Instructions

  1. Roast the squash: Preheat the oven to 425°F (220°C). Slice the acorn squash in half and scoop out the seeds. Brush the cut surfaces with olive oil and sprinkle with kosher salt to taste. Place the squash halves skin-side up on a large baking sheet and roast for 40-45 minutes until tender.
  2. Prepare the brown butter: In a small saucepan over medium heat, melt the butter. Stir continuously for 4-5 minutes until it bubbles, froths, and develops brown bits with a nutty aroma. Remove from heat to prevent burning.
  3. Make the pecan topping: In a medium bowl, combine the brown sugar, flour, chopped pecans, kosher salt, and the prepared brown butter. Mix well to form a crumbly topping.
  4. Mix the acorn squash filling: Allow the roasted squash to cool for 10-15 minutes until manageable. Remove the skin or scoop out the flesh into a mixing bowl. Mash well with a potato masher or use an electric mixer for a smoother texture. Stir in brown sugar, flour, melted butter, eggs, cinnamon, vanilla extract, and a pinch of salt. Adjust salt to taste.
  5. Bake the casserole: Reduce oven temperature to 350°F (175°C). Transfer the squash filling to a 9×13-inch or similar sized baking dish. Evenly sprinkle the pecan topping over the filling. Bake for 35-40 minutes until the edges are bubbling and the topping is golden brown. Cover loosely with foil if nuts brown too quickly. Serve warm, optionally garnished with crispy sage or flaky sea salt.

Notes

  • Use gluten-free flour if gluten sensitivity is a concern.
  • To get a very smooth filling, mix the squash thoroughly with an electric mixer.
  • Cover casserole if pecans brown too fast during baking to prevent burning.
  • This dish can be prepared a day ahead and reheated before serving.
  • For added flavor, garnish with crispy sage leaves or a sprinkle of flaky sea salt.

Nutrition

Keywords: acorn squash casserole, roasted acorn squash, pecan topping, holiday side dish, vegetarian casserole, fall recipes

Find it online: https://lucabites.com/acorn-squash-casserole-recipe/