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Monday, August 11, 2014

Sweet Potato and Acorn Squash Casserole with Pecan Topping

When you have 2 sweet potatoes and a bumper crop of acorn squash, it only makes sense to combine the two for a classic family reunion side dish.

I like to roast my acorn squash in the oven for an hour or more - sometimes I forget to take it out and after 1.5 hours it's still fine.  Cut squash in half and place face down on a cookie sheet so it steams itself.

To take advantage of the oven heat, roast sweet potatoes at the same time and scoop them out of the skin when they are done.  They can also take anywhere from one hour to 1.5 hours when distracted. 

Puree both squash and sweet potato in a food processor - separately or together, it doesn't matter.  Combine the following ingredients:

  • 2 cups pureed sweet potato
  • 2 cups pureed acorn squash
  • 1/3 cup butter melted
  • 1/2 cup granulated sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup heavy cream
The following topping can be combined in a small food processor; I have a little 3 cup that does the job nicely.

  • 3/4 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 2 tablespoons butter cut in small pieces so it blends better
Pour the main ingredients into a 9 x 13" baking dish and drop the topping by small spoonful's over the top.  Bake for 45 minutes covered, 15 uncovered at 350.  Or get distracted like we did and bake it for 1.5 hours, it's very forgiving!!!  No photos, we were running late for the reunion. 

I'm going to try this in the slow cooker for Thanksgiving and will update on the results then.  It's always nice to have less oven items on the big Turkey day!

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