Description
Make this squash casserole in a 9×13 baking dish.
Ingredients
- 2 medium acorn squash (1 to 1-1/4 pounds each)
- 1/4 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter, melted
- 2 cups chopped, unpeeled apple
- 1/3 cup finely chopped pecans
Instructions
- Preheat oven to 350°F.
- Cut acorn squash in half and remove the seeds. Place each squash half, cut side up, in a shallow baking dish (a 9×13-inch Pyrex baking dish works well).
- Combine the brown sugar, butter and chopped apple. Spoon an equal amount into each squash shell. Add boiling water to the baking pan to a depth of 1/2 inch.
- Cover with aluminum foil, and bake for 1 hour or until squash is tender. Sprinkle each squash shell with chopped pecans before serving.
