Yields approximately 9 servings
- 1–1½ cups baked acorn squash (approximately 1 small-medium acorn squash)
- ½ cup (2 sticks) unsalted butter, room temperature
- ¾ cup dark brown sugar, firmly packed
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pecans, chopped
- ½ cup dark brown sugar, firmly packed
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, softened and cut into small pieces
- ½ cup pecans, chopped
Using fingers or a pastry blender, combine all streusel topping ingredients and set aside. Mixture should resemble coarse cornmeal.
Cut squash in half. Remove seeds. Place cut side down on a lightly greased baking sheet in a preheated 400° oven and cook until fork tender, about 45 minutes. Cool. Scoop out the flesh with a spoon, and puree until smooth in a food processor. Place the flesh in a sieve, positioned over a bowl in the refrigerator for a couple of hours to allow excess liquid to drain.
Using an electric mixer, beat butter and sugar together at medium speed until creamy. Lower speed and add eggs, squash, and vanilla. Beat until smooth.
In a separate bowl, combine flour, baking soda, salt, and cinnamon.
Add to squash mixture in three parts, beating at low speed after each addition. Stir in pecans.
Using a spatula, scrape mixture into a greased 11×17-inch or 9-inch square baking pan. Mixture will be thick and stiff. Spread and smooth to fill the pan. Sprinkle with streusel topping. Bake at 350° for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Adapted from a recipe that appeared in Southern Living Annual Recipes Cookbook, 2003.