Sweet squash bake with pecan topping

    1 hour 50 min

    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.

    26 people made this

    Serves: 8 

    • 3 acorn squash, halved and seeded
    • 75g unsalted butter, softened and divided
    • 110g dark brown soft sugar
    • 60g plain flour
    • 60g chopped pecans
    • 2 eggs
    • 100g caster sugar
    • 4 tablespoons single cream
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat oven to 200 C / Gas 6.
    2. 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.
    3. 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.
    4. Lower oven temperature to 180 C / Gas 4. Lightly grease 28x18cm or similar sized baking dish.
    5. 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.
    6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.


    If acorn squash is unavailable, use butternut squash instead.

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    Reviews & ratings
    Average global rating:

    Reviews in English (27)


    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)