Squash and Pecan Casserole

[laurel]

Squash and Pecan Casserole

Serves 8 as Side.

I made this for the Pacific Northwest board's holiday potluck. It's based on the recipe for Butternut Squash Souffle in the Dillard House Cookbook.

• 
  

Squash

• 1 winter squash
  
• 3 eggs
  
• 1/2 tsp vanilla extract
  
• 2 tsp grated ginger
  

Topping

• 2 T butter
  
• 2 T brown sugar
  
• 1/4 tsp cinnamon
  
• 1/4 tsp nutmeg
  
• 1/2 tsp coriander
  
• 1/2 tsp cumin
  
• 1/4 tsp salt
  
• 1 c coarsely chopped pecans
  

For the squash filling: cook squash until soft (I like to cut it into large chunks, brush with olive oil, and roast at 400 for about 45 minutes), then peel and mash or puree. Stir in eggs, vanilla, and ginger.

For the topping: melt the butter in a small bowl, and stir in the sugar, spices, and salt until well blended. Stir in pecans until well coated.

Spread squash in a 9 inch pie pan (or other suitable vessel), and put the pecan mixture on top.

Bake at 350 for about 30 minutes.

Keywords: Side, Vegetables, Vegetarian, Dinner, Easy

( RG782 )