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Butter Pecan Squash Casserole

Charles.Durand's picture
Ingredients
  Acorn squash/Butternut squash 4 Pound, halved and seed centers removed (About 4 Cups Cooked)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Cream 2 Tablespoon
  Grated onion 1 Tablespoon, grated
  Crushed rosemary 1 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Salt 1 Teaspoon
Directions

Bake squash, following step 1 of Corn-Filled Acorn Squash.
Scoop out pulp into a mixing bowl and beat with an electric mixer until smooth.
Beat in the butter, cream, onion, rosemary, coriander, and salt.
Turn into a buttered 1 1/2 quart shallow baking dish.
Sprinkle chopped salted pecans around edge and drizzle lightly with melted butter.
Heat in a 400°F oven about 20 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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