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.
If acorn squash is unavailable, use butternut squash instead.
I loved this recipe. The contrast of smooth center and crunchy topping were great. The only change I made was I added cinnamon and nutmeg to the casserole. - 08 Nov 2008 (Review from Allrecipes US | Canada)
I used butternut squash with this recipe as well. I have used this recipe twice: for Thanksgiving and Christmas. Very easy to prepare, and it was a big hit for even the ones that didn't usually enjoy squash. Depending on the size of the butter nut squash as compared to the normal size of acorn squash, I ended up adjusting the amount of ingredients. For example, the butternut squash I obtained at Thanksgiving was much larger than normal, so for 2 squash I tripled the amount of ingredients. However, the butternut squashed I obtained at Christmas was comparatively smaller, so I doubled the ingredients. - 24 Dec 2007 (Review from Allrecipes US | Canada)
I made this recipe with modifications. I had no half & half, so used 1/2 can of sweetened condensed milk and omitted the white sugar. It was wonderful! The squash seemed a little soupy when I put it in the oven, but it firmed up nicely and became very light and creamy. We loved the crunchy topping, and it was a wonderful side dish with ham this past Easter Sunday. The next time I make it, I might add some pumpkin pie-type spices (cinnamon, clove, ginger) and see how we like it that way. Other than that, I might get some half & half so I can try sticking closer to the original recipe! Overall a great recipe that seems very flexible and easy to make. - 24 Mar 2008 (Review from Allrecipes US | Canada)