Pecan Crust Squash Casserole Recipe
Summary
Ingredients
| Pecans | 3⁄4 Cup (12 tbs) | |
| Squash | 2 Ounce, frozen (pkgs) | |
| Butter | 3 Tablespoon, melted | |
| Cream | 2 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Ginger | 1⁄8 Teaspoon | |
| Light corn syrup | 3 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Butter | 1 Tablespoon, melted |
Nutrition Facts
Serving size
Calories 253 Calories from Fat 171
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 21.9 mg7.3%
Sodium 97.7 mg4.1%
Total Carbohydrates 20 g6.6%
Dietary Fiber 1.7 g6.7%
Sugars 12.1 g
Protein 2 g3.7%
Vitamin A 5.7% Vitamin C 3%
Calcium 2.7% Iron 2.5%
*Based on a 2000 Calorie diet
Directions
2. Coarsely chop pecans and set aside.
3. Cook frozen squash.
4. Blend butter or margarine, cream and a mixture of brown sugar, salt, pepper and ginger thoroughly into squash.
5. Blend in 1/2 cup of the chopped pecans.
6. Turn mixture into casserole.
7. Combine remaining pecans with light corn syrup, brown sugar and melted butter or margarine.
8. Lightly drizzle this mixture over squash in casserole.
9. Bake at 350°F about 20 min., or until the glaze sets to form a crust.
Chef
