Butter Pecan Squash Casserole Recipe
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.
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