Acorn Squash Casserole with Maple Praline

Acorn Squash Casserole with Maple Praline

SAN ANGELO, Tx - Acorn Squash Casserole with Maple Praline



  • 4 small Acorn Squash
  • 1 stick butter, 8 tablespoons, divided*
  • 4 ounces  maple syrup, divided
  • 1 teaspoon salt, divided
  • 1 orange, juice and zest
  • 3 eggs
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped nuts (Use your favorite or a mixture)
  • 1/2 cup light brown sugar


  1. Preheat oven to 400 degrees F. Slice squash in half lengthwise and remove seeds. Place squash cut side facing up on a baking sheet. Inside each squash half, place 1/2 tablespoon of butter and 1 tablespoon of maple syrup. Sprinkle all of the squash with salt (about 1/2 teaspoon total). Roast for 45 minutes or until tender.
  2. Let cool, then spoon out the squash into a bowl. Place squash in a processor with orange juice and zest, eggs, 2 tablespoons melted butter, baking powder, and 2 tablespoons of maple syrup. Then stir in 1 teaspoon vanilla, and the other half teaspoon of salt.
  3. Transfer the squash mixture to a greased 3-quart casserole dish.
  4. In a large saucepan over medium heat, combine pecans, brown sugar, the remaining 2 tablespoons of maple syrup, 1/8 teaspoon salt, the remaining butter (3 tablespoons) and 1 teaspoon vanilla and bring to a boil. Cook for 2 minutes more, then pour over squash mixture. Bake until bubbly, about 45 minutes.

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