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acorn squash casserole with part scooped out

Acorn Squash Casserole

4.80 from 5 votes
This acorn squash casserole features tender, caramelized acorn squash and rich brown butter pecan topping. The squash filling is sturdy and scoopable and the topping adds a nutty, sweet crunch. All of the flavors are a perfect combination for a Thanksgiving table.
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Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Servings: 10 servings
Author: Molly

INGREDIENTS

Casserole

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

Brown Butter Pecan Topping

  • 1/2 cup (8 Tbsp; 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

  • Roast the squash. Preheat the oven to 425°F. Slice the acorn squash in half and use a spoon to scoop out the seedy centers. Brush the insides with olive oil and sprinkle with salt to taste. Place them skin-side-up on a large baking sheet. Roast in the preheated oven for 40-45 minutes.
  • Make the brown butter. Melt the butter in a small saucepan over medium heat. Cook and stir for 4-5 minutes until it bubbles and froths. The froth will subside and you should start to see small brown bits form on the bottom of the pan. Remove it from the heat when you start to see the brown bits and smell a distinct nutty flavor.
  • Make the pecan topping. Add the brown sugar, flour, pecans, sage, salt, and brown butter in a medium bowl and stir to combine.
  • Mix the acorn squash. Allow the squash to cool for 10-15 minutes, or until it’s cool enough to handle. Peel away the skin from the flesh or scoop it out with a spoon. Add the acorn squash to a mixing bowl and mix well with a potato masher. For really smooth filling, use an electric mixer to blend it well. Mix in the brown sugar, flour, melted butter, eggs, cinnamon, vanilla, and a pinch of kosher salt. Taste the filling with a spoon and add more salt as needed.
  • Bake. Turn the oven temperature down to 350°F. Transfer the acorn squash filling to a 9x13-inch or other 3-quart baking dish. Sprinkle the brown butter pecan topping evenly over top. Bake for 35-40 minutes, until the sides are bubbling and the pecans are golden brown. Cover with foil with the nuts are becoming too brown too quickly. Serve warm with crispy sage or flaky sea salt.

Recipe Equipment

Large baking sheet
9x13-inch (or 3-quart) casserole dish

Notes

Note 1. Acorn Squash. For easy cutting, place each acorn square in the microwave individually for 1-2 minutes to soften it. Allow it to cool slightly and cut it in half lengthwise. Repeat with each squash.

Nutrition

Serving: 1serving | Calories: 483kcal | Carbohydrates: 53.1g | Protein: 5.2g | Fat: 30.1g | Cholesterol: 73.8mg | Sodium: 152.6mg | Fiber: 4.2g | Sugar: 30g | Vitamin A: 156.4IU | Vitamin C: 14.4mg
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