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Pecan Crust Squash Casserole

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Ingredients
  Pecans 3⁄4 Cup (12 tbs)
  Squash 2 Ounce, frozen (pkgs)
  Butter 3 Tablespoon, melted
  Cream 2 Tablespoon
  Brown sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ginger 1⁄8 Teaspoon
  Light corn syrup 3 Tablespoon
  Brown sugar 2 Tablespoon
  Butter 1 Tablespoon, melted
Directions

1. Lightly grease 1-qt. casserole.
2. Coarsely chop pecans and set aside.
3. Cook frozen squash.
4. Blend butter or margarine, cream and a mixture of brown sugar, salt, pepper and ginger thoroughly into squash.
5. Blend in 1/2 cup of the chopped pecans.
6. Turn mixture into casserole.
7. Combine remaining pecans with light corn syrup, brown sugar and melted butter or margarine.
8. Lightly drizzle this mixture over squash in casserole.
9. Bake at 350°F about 20 min., or until the glaze sets to form a crust.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pecan
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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