Butter Pecan Squash Casserole
|Acorn squash/Butternut squash||4 Pound, halved and seed centers removed (About 4 Cups Cooked)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Grated onion||1 Tablespoon, grated|
|Crushed rosemary||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
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 400Â°F oven about 20 minutes.