About this recipe:This is a delightfully sweet side dish, which goes perfectly with roast chicken or turkey. Roasted acorn squash is pureed with cream, eggs and sugar, then topped with a sweet pecan topping, before being baked to perfection.
3 acorn squash, halved and seeded
75g unsalted butter, softened and divided
110g dark brown soft sugar
60g plain flour
60g chopped pecans
100g caster sugar
4 tablespoons single cream
1 teaspoon vanilla extract
1/2 teaspoon salt
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Roast the squash cut side up on a baking tray in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl or a food processor.
Meanwhile, prepare the topping by mixing half of the butter in a bowl with the dark brown soft sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
Lower oven temperature to 180 C / Gas 4. Lightly grease 28x18cm or similar sized baking dish.
Beat or process the squash until smooth. Add the eggs, caster sugar, single cream, vanilla, salt and remaining butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the dark brown soft sugar topping mixture over the squash.
Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
If acorn squash is unavailable, use butternut squash instead.