Description
A warm, hearty dish combining savory acorn squash with a rich brown butter pecan topping.
Ingredients
Scale
- 3 large acorn squash halved and seeded (yields 9–10 cups roasted squash)
- 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
- 1/2 cup (8 Tbsp; 57g) unsalted butter, cut into cubes (for topping)
- 1 cup (200g) light brown sugar, packed (for topping)
- 1/2 cup (60g) all-purpose flour (gluten-free if needed, for topping)
- 1 3/4 cups raw pecans, roughly chopped
- 1 teaspoon kosher salt (for topping)
Instructions
- Begin by preheating your oven to 425°F. Cut the acorn squash in half, removing the seeds and stringy insides with a spoon. Brush the cut sides with olive oil, sprinkling them with kosher salt. Place the squash halves cut-side down on a baking sheet and let them roast in the oven for about 40–45 minutes until the flesh is tender when pierced with a fork.
- While your squash roasts, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Watch carefully as it foams and turns brown—this usually takes about 4-5 minutes. Once the butter has developed a nutty aroma and rich brown color, remove it from the heat. In a separate bowl, mix together the light brown sugar, flour, chopped pecans, and kosher salt. Stir in the browned butter carefully to create a crumbly topping. Set aside to cool.
- After the squash has roasted and cooled slightly (around 10-15 minutes), scoop the flesh into a mixing bowl. Mash it well to achieve a smooth consistency, then mix in the brown sugar, flour, melted butter, beaten eggs, cinnamon, and vanilla extract. Taste the mixture and adjust the salt if necessary, adding a pinch more if you like it saltier.
- Reduce your oven temperature to 350°F. Transfer the squash mixture to a 9×13-inch baking dish, spreading it evenly. Sprinkle the pecan topping generously over the top of the mixture. Bake in the preheated oven for an additional 35-40 minutes, or until the topping is golden brown and crisp. If the topping browns too quickly, cover it loosely with foil.
Notes
This dish can be made ahead of time and stored in the refrigerator. Great for meal prep and holiday gatherings.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Side Dish
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 4 g