Squash Casserole with Crunchy Pecan Topping

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Roast squash cut-side up on a baking sheet in the preheated oven until flesh is soft, about 50 minutes. Remove squash from the oven and cool, then scoop flesh into a mixing bowl or the bowl of a food processor.

3. Meanwhile, prepare topping by mixing 2 1/2 tablespoons butter in a medium bowl with brown sugar and flour until crumbly. Stir in pecans. Set aside until needed.

4. Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.

5. Beat or process squash flesh until smooth. Add eggs, white sugar, half-and-half, remaining 2 1/2 tablespoons butter, vanilla, and salt; process until well-blended. Spoon mixture into the prepared baking dish. Sprinkle brown sugar topping mixture over squash.

6. Bake in the preheated oven until topping is lightly brown, about 40 minutes.

Cook's Tip

As a shortcut, use frozen cooked squash for this recipe. You will need 4 cups of squash. Thaw the squash before combining it with other ingredients.