Time 1h50m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor. Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed. Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Yield 8 Number Of Ingredients 6 Steps:
Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash. Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing. Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Puree the squash with the butter and maple syrup until smooth. Fold in the chopped pecans. Place in a greased casserole. Sprinkle the whole pecans on the top of the dish. This dish can be refrigerated for up to two days at this point. Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.
Time 34m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces. Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds.
