This is one of those awesomely sneaky recipes. It's called a casserole and served as a side dish, but it actually tastes like a dessert. Reminiscent of those delightful candied yams or sweet potato casseroles served alongside turkey and stuffing at Thanksgiving, this acorn squash casserole has a wonderfully sweet autumnal flavor. I found the recipe over at Cooks.com, where it was titled "Heavenly Squash Casserole." I have to agree, this stuff is heavenly.
Sorry about the picture, it was an afterthought. It wasn't until after dinner that I decided I needed to post this recipe so I could have it available whenever I wanted it. So I scooped out another serving just for the picture. Then I ate it. Of course. Can't let it go to waste. :)
Acorn Squash Casserole
(adapted from Cooks.com)
2 large acorn squash
1 cup white sugar
1 stick butter, softened
4 tsp. vanilla, divided
4 eggs, well beaten
1 cup brown sugar
1 stick butter
2/3 cup flour
1 cup pecans, chopped (didn't have these, but they would have been an amazing addition)
Split each squash in half and scoop out seeds. Place cut side down in two large baking dishes. Unless you have one large enough for all four halves. Then by all means use that one. Add 1/4 inch water around the squashes. Bake in preheated 400 degree oven for 30-35 minutes or until tender. Scoop out squash into large bowl and beat with mixer or potato masher until smooth.
Add sugar, butter, and 2 tsp. vanilla to the squash. Mix well. In a separate bowl, beat together the remaining 2 tsp. vanilla and eggs. Add to the squash mixture and mix thoroughly. Place in a greased 2 qt. baking dish or 9x13 pan.
Combine topping ingredients and mix well. Sprinkle over top of squash mixture in pan. Bake at 350 degrees for 45 minutes. Serve warm.
This is great served on its own, but topping it with whipped cream takes it to a whole new level. Just saying.
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