Acorn Squash Casserole with Pecans

  • 4 TB butter
  • 4 lbs acorn, hubbard or butternut squash
  • 3 TB chopped scallions
  • 1 ½  tsp dried rosemary, crushed
  • ½ tsp sea salt
  • 1/3 cup chopped pecans

This casserole would be very welcome at any Thanksgiving table.

Preheat oven to 400 degrees. Butter a shallow medium sized casserole dish. Cut the squash in half lengthwise and remove seeds. Place cut side down in the dish, then add about ¼ inch of water. Bake for about a half hour or until flesh is tender when pierced with a knife. Scoop squash into a bowl along with any liquid left in the baking dish. Add the butter, scallions, rosemary and salt. Beat well using a mixer or potato masher. Spread mixture in casserole dish and sprinkle with the chopped pecans. Bake, uncovered, for 15-20 minutes until heated through

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