Acorn Squash Casserole with Crunchy Pecan Topping

Ingredients and Weight:

• 4 medium acorn squash (3 pounds total)
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• 2 large eggs, lightly beaten
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 teaspoon salt

Preparation Time:

15 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (out of 5)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and remove the seeds.
3. Brush the inside of the squash with melted butter and season with salt and pepper.
4. Place the squash cut-side up on a baking sheet and roast in the oven for 45-60 minutes, or until tender when pierced with a fork.
5. While the squash is roasting, prepare the crunchy pecan topping. In a bowl, combine the chopped pecans, flour, brown sugar, and salt. Stir until well combined.
6. In a small saucepan, melt the remaining butter and brown sugar over medium heat. Bring to a simmer and cook for 2 minutes, or until the sugar has dissolved.
7. Gradually whisk in the heavy cream and eggs. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the mixture has thickened.
8. Stir in the cinnamon, ginger, and nutmeg.
9. Remove the roasted squash from the oven and scoop out the flesh into a large bowl.
10. Add the thickened cream mixture to the squash and stir until well combined.
11. Spread the squash mixture evenly into a 9x13 inch baking dish.
12. Sprinkle the crunchy pecan topping over the squash mixture.
13. Bake for 20-25 minutes, or until the topping is golden brown and the squash mixture is bubbly.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 350
• Fat: 16g (24% Daily Value)
• Saturated Fat: 9g (45% Daily Value)
• Cholesterol: 75mg (25% Daily Value)
• Sodium: 100mg (4% Daily Value)
• Carbohydrates: 45g (15% Daily Value)
• Protein: 6g (12% Daily Value)

Dish Characteristics:

• Creamy and savory acorn squash filling
• Crunchy and nutty pecan topping
• Perfect for a fall or winter side dish
• Can be served as part of a vegetarian meal

User Comments:

• "This casserole is so delicious! The combination of the sweet acorn squash and crunchy pecans is perfect."
• "I love the nutty flavor of the crunchy pecan topping. It really takes this dish to the next level."
• "This is a great dish to serve for a special occasion. It's easy to make and always a hit with my guests."

Special Precautions and Tips:

• Use a sharp knife to cut the acorn squash.
• If you don't have heavy cream, you can use half-and-half or whole milk.
• The casserole can be made ahead of time and refrigerated for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.