You are here

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

Rate It

Your rating: None
3.9125
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1393 Calories from Fat 568

% Daily Value*

Total Fat 64 g99.2%

Saturated Fat 40.1 g200.7%

Trans Fat 0 g

Cholesterol 163.4 mg54.5%

Sodium 2058.4 mg85.8%

Total Carbohydrates 216 g72.1%

Dietary Fiber 29.2 g116.9%

Sugars 11.3 g

Protein 17 g33.7%

Vitamin A 174.6% Vitamin C 337.2%

Calcium 71.9% Iron 75%

*Based on a 2000 Calorie diet

0 Comments

Butter Pecan Squash Casserole Recipe