![['A close-up side view of a golden-brown acorn squash casserole topped with pecans.', 'A delicious acorn squash casserole with a crispy topping, showcasing the textures and ingredients.', 'A warm acorn squash casserole, highlighting its buttery, sweet topping with visible pecans.', 'A detailed view of an acorn squash casserole, featuring a rich, crumbly topping and vibrant squash filling.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/acorn-squash-casserole_1_U1.webp)
Acorn Squash Casserole: A Delightful Fall Favorite!
This cozy fall casserole combines roasted acorn squash with a sweet pecan topping, perfect for seasonal gatherings.
Ingredients
Main ingredients
- 3 large acorn squash (halved and seeded)
- 1 tablespoon olive oil
- Kosher salt to taste kosher salt
- 1/2 cup light brown sugar (packed)
- 1/4 cup all-purpose flour (gluten-free if needed)
- 4 tablespoons unsalted butter (melted)
- 2 large eggs (beaten)
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter (for topping, cubed)
- 1 cup light brown sugar (for topping, packed)
- 1/2 cup all-purpose flour (for topping, gluten-free if needed)
- 1 3/4 cups raw pecans (roughly chopped)
- 1 teaspoon kosher salt (for topping)
Instructions
- Preheat oven to 425°F (220°C). Roast squash halves for 40-45 minutes, then cool and scoop out flesh.
- Melt butter until nutty aroma forms, then mix with brown sugar, flour, pecans, and salt for topping.
- Mash cooled squash, then combine with sugar, flour, melted butter, eggs, cinnamon, vanilla, and salt.
- Lower oven to 350°F (175°C). Transfer filling to baking dish, top with pecan mixture, and bake 35-40 minutes until golden.
Notes
Cover with foil if topping browns too quickly.