SheLovedMuch
11-26-2002, 09:05 PM
Serves 16
Bake at 350
4 Acorn squash (approx. 8 c. cooked pulp)
1/4 c. butter or marg.
2 large eggs
1 1/2 tsp salt
Pecan Topping
1/4 c. butter or hard margarine
1/2 c. brown sugar
1/4 c. flour
1/2 c. chopped pecans
Cut squash in half lengthwise. Discard seeds. Place cut side down on greased baking sheet with sides. Bake, uncovered, in 350 F oven for about 50 minutes, until tender. Cool until you can handle. Scoop out pulp into bowl.
Mush pulp with better, eggs and salt using fork for coarser texture or food processor for smoother. Place in a 3 quart ungreased casserole dish.
TOPPING: Melt butter in saucepan. Stir in sugar, flour and pecans. Sprinkle over top. Bake uncovered in 350 F oven for about 30 minutes.
MY NOTES: I usually half this recipe but I don't half the topping - it's way too yummy!!!
Bake at 350
4 Acorn squash (approx. 8 c. cooked pulp)
1/4 c. butter or marg.
2 large eggs
1 1/2 tsp salt
Pecan Topping
1/4 c. butter or hard margarine
1/2 c. brown sugar
1/4 c. flour
1/2 c. chopped pecans
Cut squash in half lengthwise. Discard seeds. Place cut side down on greased baking sheet with sides. Bake, uncovered, in 350 F oven for about 50 minutes, until tender. Cool until you can handle. Scoop out pulp into bowl.
Mush pulp with better, eggs and salt using fork for coarser texture or food processor for smoother. Place in a 3 quart ungreased casserole dish.
TOPPING: Melt butter in saucepan. Stir in sugar, flour and pecans. Sprinkle over top. Bake uncovered in 350 F oven for about 30 minutes.
MY NOTES: I usually half this recipe but I don't half the topping - it's way too yummy!!!