SWEET ACORN SQUASH CASSEROLE

Sweet Acorn Squash Casserole image

A squash casserole even kids will like! Sweet, with a crunchy topping. Enjoy with your next roast or turkey dinner.

Provided by Rachel Mae Hinken

Time 1h20m

Yield 12

Number Of Ingredients 10

Ingredients

2 medium acorn squash, halved and seeded
¾ cup white sugar
⅓ cup unsalted butter, softened
1 (5 ounce) can evaporated milk
2 large eggs
1 teaspoon vanilla extract
½ cup crispy rice cereal (such as Rice Krispies®)
¼ cup brown sugar
¼ cup chopped pecans
2 tablespoons unsalted butter, melted

Steps:

Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
Bake in the preheated oven for 45 minutes.
While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 27.1 g, Cholesterol 53 mg, Fat 10.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 37.4 mg, Sugar 20 g