Butter Pecan Squash Casserole Recipe
Time to pamper your palate with this Butter Pecan Squash Casserole recipe. Make the Canadian Butter Pecan Squash Casserole as a Side Dish and it will make your guests come back at your door step. Vegetable is the most important ingredient in Butter Pecan Squash Casserole. If you like this recipe of Butter Pecan Squash Casserole, please share on Facebook.
Ingredients
4 lbs. (about 4 cups cooked)acorn or butternut squash, halved and seed centers removed
1/3 cup butter or margarine
2 tablespoons cream
1 tablespoon grated onion
1/2 to 1 teaspoon crushed rosemary
1/4 to 1/2 teaspoon ground coriander
1 teaspoon salt
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.
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.
