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Sweet squash bake with pecan topping recipe

Sweet squash bake with pecan topping recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

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.

25 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(35)

Reviews in English (27)

by MAI23

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

by BC

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

by trizydlux

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

Butternut Squash and Sweet Potato Casserole with Pecan Crumble

Butternut Squash and Sweet Potato Casserole with Pecan Crumble- butternut squash lightens up the traditional texture of sweet potato casserole and gets topped with delicious clusters of pecan crumble. Altogether it makes for one irresistible side item! (vegan and gluten-free)

If you could only choose one kind of potato to have for Thanksgiving, mashed potatoes or sweet potato casserole, which would it be?

I know, it’s a difficult question.

I personally would take the time to make both but, if I absolutely HAD to choose, I would have to say sweet potatoes. Because I love them just a smidgeon more than white potatoes. Especially when they’re whipped together with butternut squash and topped with an irresistible pecan crumble.

I rarely go a year without making sweet potato casserole for Thanksgiving but I decided to mix it up a few years back when I made Erica’s mashed butternut squash. I loved how light and airy the texture of the squash was and I thought it would make a wonderful match with my beloved sweet potatoes.

Instead of roasting the squash I just diced it and boiled them with the potatoes in a large pot for about 25-30 minutes, until tender.

From there, you mash them together with a touch of almond milk, vanilla extract, a little butter (I used vegan margarine), cinnamon, ginger and sea salt.

The pecan crumble topping (inspired by Angela’s Saweet Potato Casserole which I made last year and loved…can you tell I like to read food blogs?) is also fairly simple to make. You just combine chopped pecans, oats, oat flour, almond meal, pure maple syrup and coconut oil in a large bowl and stir it all together.

The addition of the butternut squash gives the casserole a lighter texture and helps balance out the sweetness of the potatoes. Then the crunchy pecan crumble really takes the whole thing over the top. I’m telling you, I can’t eat sweet potato casserole without that crumble ever again! It’s so good.

If you’re looking for a fun twist on the classic sweet potato casserole that will impress everyone at the table then I hope you’ll give it a try! It’s one that I’ll continue to make for years to come.

Can you Eat Butternut Squash on Keto?

Technically butternut squash is not really on the keto-approved list, because it&rsquos considered to be starchy vegetable. On its own, it&rsquos not really suitable for a keto lifestyle.

That being said, it doesn&rsquot mean you can&rsquot fit some butternut squash into your low carb or keto diet.

I don&rsquot recommend eating butternut squash in large quantities, but thankfully with this low carb butternut squash casserole all you need is ½ cup serving and you will be all set!


Heat oven 350 degrees F. Lightly butter and flour 2 (9-inch) pans.

Prepare cake. Beat butter and sugar in bowl until light and fluffy. Add egg and vanilla and mix till blended Mix in squash puree.

Sift in flour, soda, cinnamon, and salt together into mixing bowl. Stir in pecans. Using rubber spatula, gradually fold flour mixture into squash [do not over mix] pour into prepared pan.

Prepare topping: Stir brown sugar, cinnamon and flour into small bowl. Add butter and mix in with fork. Stir in pecans, spread topping over cake evenly.

Bake until edges begin to pull away from sides of then pan, and topping is brown, about 45 minutes. Cool completely before cutting. Better if eaten next day.

Cinnamon Pecan Roasted Butternut Squash

Yield: 4 servings

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.


  • 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecan halves
  • 2 sprigs rosemary


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
  4. Serve immediately, garnished with rosemary, if desired.


*Baking time may need to be adjusted depending on the thickness of the butternut squash.

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Note: This is an overview of the instructions. The full instructions are in the recipe card below.

  1. On a large pot over medium-high mix squash and sugar, cook until fork tender.
  2. In your blender, blend eggs, butter, milk, vanilla, and all the spices.
  3. Add the squash gradually and mix. Pour the squash mixture in a 9 in round oven dish and bake in a preheated 350F oven for 25-30 minutes.
  4. Meanwhile mix the topping ingredients in a deep bowl.
  5. Sprinkle on top of the casserole then return to oven for 10 more minutes.

Easy Butternut Squash Casserole With Maple and Cinnamon

If you have a butternut squash left over from your market haul and are not sure what do with it, look no further! This butternut squash casserole is a simple combination of mashed butternut squash with eggs, maple syrup, and spices. Then the mashed butternut squash is baked with a crunchy brown sugar and pecan topping.

This recipe is super easy to assemble and doesn't require much time. Consider making it for your next holiday dinner or an everyday meal. It's also a nice balance of sweet and savory, that it could even work for an autumnal brunch. When paired with some pork and maple sausages or a harvest veggie frittata, this casserole would fit right in.

If you want to, this casserole can be prepared ahead of time (even the night before if you are making it for brunch). Make and prepare the casserole filling and topping, but do not place the topping on the casserole. Once you are ready to bake it, add the topping and proceed with the recipe. Be sure to use real maple syrup. It has a much better flavor than any syrup substitute.

Store any leftover casserole in a sealed container in the refrigerator for 4 to 5 days. To reheat it, either scoop individual portions onto a microwave-safe plate and heat or place the room temperature casserole into a warm oven. You may want to cover it with foil while it warms to prevent the top from becoming too brown. If you had the casserole for dinner, consider eating leftovers for breakfast. Add some scrambled eggs or top the casserole with a fried egg.

Roasted Vegetables with Pecan Crumble

Brown sugar makes all the difference with these roasted veggies! Everyone will ask you for the recipe after dinner.

salted butter, at room temperature

medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds

small butternut squash, peeled, seeded and cut into 3/4-inch cubes

carrots, peeled and cut into 2 1/2-inch sticks

  1. For the crumble: Preheat the oven to 425 ̊. Line a baking sheet with parchment paper. Combine the brown sugar, pecans, flour, butter, paprika and a pinch of salt in a medium bowl and mash with a fork. Spread the mixture on the baking sheet and bake until everything has melted together and the crumble is golden brown, 5 to 7 minutes. Let cool completely, about 20 minutes. Use your hands to crumble the mixture and set aside.
  2. For the vegetables: Combine the sweet potatoes, squash, carrots, oil, thyme, salt and a few grinds of pepper in a large bowl and toss. Divide the vegetables between 2 baking sheets, spread them in an even layer and roast, switching the pans halfway through, until the vegetables are softened and golden brown in spots, 30 to 35 minutes. Transfer to a platter and top with the crumble.

Make-ahead tip: Make the crumble up to 5 days in advance store in a paper towel-lined airtight container at room temperature.

Sweet Potato Casserole with Brown Sugar Pecan Topping

This Sweet Potato Casserole will convert any sweet potato skeptic! The Brown Sugar Pecan Streusel topping is an absolute game-changer - it's crunchy, sweet, and a little life-changing.

Keyword Thanksgiving Side Dish, Sweet Potato Casserole, Easy Sweet Potato Casserole, Make Ahead Thanksgiving Recipe

Instant Pot Sweet Potato Cook Time 10 minutes


For the Sweet Potato Filling

  • 4 large sweet potatoes
  • 6 tbsp melted butter
  • 3 tbsp milk
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp real maple syrup
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/4 tsp vanilla
  • 1/8 tsp salt
  • 2 eggs

For the Brown Sugar Pecan Topping

  • 2 cups pecans
  • 12 tbsp butter
  • 1 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1/2 tsp cinnamon


Cook sweet potatoes: Place your sweet potatoes (whole, unpeeled) on the trivet (it comes with the Instant Pot) inside the Instant Pot. Add 1 cup of water. Cook on High Pressure using the Manual setting for 11 minutes. If your sweet potatoes are especially large, start with 12-13 minutes.

Let the steam release naturally once the potatoes are done. Open the Instant Pot and use tongs to remove your sweet potatoes. Set them on a cutting board to cool a bit (or you'll burn your hands!). Once cooled, you'll be able to slide the peels off easily.

Mix up the filling: Add the cooked, peeled sweet potatoes (or use one 29-ounce can of cooked sweet potatoes - be sure to drain them) to a large mixing bowl and mash until smooth, using a potato masher. Add all filling ingredients EXCEPT the eggs, and stir to combine. Beat the eggs with a fork in a small bowl, and stir into the filling mixture.

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray. Evenly spread the filling into the pan.

Make the topping: Soften your butter in the microwave for about 20-30 seconds (it should be pretty soft - with a little bit of melted butter pooled around the softened parts). Add butter, pecans, flour, brown sugar, and cinnamon to food processor or a blender and pulse until just combined. It will be sort of a wet, clumpy mixture. Crumble it over the sweet potato filling.

Bake: Bake for 25-28 minutes. Topping will be lightly browned. Set your oven to "broil" and broil an additional 1-3 minutes. Keep an eye on it while it broils - it can go from perfectly browned to burnt quickly.

Serve + Store: Serve warm! Store leftovers, covered, in the fridge for up to 5 days.

Make ahead tip: You can assemble everything the day before Thanksgiving and wait to bake it until Thanksgiving day – just cover it with foil and keep it in the fridge overnight.

You can also make + bake it the day before. Let cool at room temp, then cover and refrigerate overnight. Reheat it in the oven at 350 for a few minutes on Thanksgiving – if you microwave it to reheat the topping may get a bit soggy.

Recipe Notes

NOTE: NEVER place food or liquid directly into your Instant Pot - always use the metal liner pot that comes with it! To help your Instant Pot build to pressure faster, hit "saute" before you add the water/liner/sweet potatoes. It will heat up quickly so avoid touching the inside of the liner with your bare hands.

NOTE: One of my sweet potatoes didn’t get quite as soft as the others in the Instant Pot, so I just popped it in the microwave (in a microwave safe bowl) for 30 second intervals for about 2 min and then it was fine. You can also leave it in the Instant Pot (take the done ones out) and cook for an additional 2 minutes.

NOTE: If you don't need 12+ servings, cut the topping portion of the recipe in half, keeping the filling the same, and bake in an 8x8 dish for about 6 generous servings.

This post contains affiliate links for the Instant Pot. We earn a small fee if you purchase that item using our link. This helps us to maintain the blog but it does not in any way affect the price of the item. Thanks for supporting Blue Bowl Recipes!

Sweet Potato Brown Sugar Pecan Bake

Sweet Potato Brown Sugar Pecan Bake is basically a dessert yet promoted as a “side dish.” I love justification for eating delicious food. I tell myself….I am eating sweet potatoes and they are good for me as I savor every single bite.

It starts off with a sweet potato souffle, made with tender sweet potatoes, butter, sugar, vanilla, cinnamon, cream, and eggs. You can’t go wrong with those ingredients! The brown sugar pecan praline topping is made with butter, brown sugar, and pecans.

Years ago, we took a 10-day road trip through the South. We lived in Texas at the time and it was always my dream to visit the South — the home of nice people and Southern hospitality. People seem to cook with a heavy dose of love and I couldn’t wait to experience the southern charm.

Oh and it did not disappoint. We traveled up to Georgia and stayed in Savannah, the home of Paula Deen’s famous restaurant. I was like a kid in a candy store, waiting in a long line to get a taste of true Southern food. Everything was served buffet style and I filled my plate with fried chicken and sweet potato pecan casserole. I must have eaten 3 servings of sweet potato casserole because it was so amazing!

I had to recreate it at home and serve it at Thanksgiving dinner!

The key to making an out-of-this-world Sweet Potato Brown Sugar Pecan Bake is to focus on the sweet potatoes. Have you ever eaten a sweet potato casserole, just to be disappointed when underneath all the gooey crunchy topping the sweet potatoes are completely bland?

The solution is to add a heavy dose of vanilla, cinnamon, and sugar to the sweet potatoes. The vanilla notes really come through in this comforting dish.

When preparing the sweet potatoes, you need to cook them until tender before making the sweet potato souffle. Pierce the sweet potatoes with a fork all over and place in the oven at 400 degrees for 45 min – 1 hour. The easiest method is to microwave the sweet potatoes. Once again, pierce them all over with a fork and cook on high for 8-10 minutes, turning halfway.

You can also boil the sweet potatoes by placing in boiling water and cooking until tender — about 20-25 minutes.