SEARCH
More 1 Photos

Autumn Squash Casserole Recipe

Recipe by: NELLIE54914

"This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook20 m
  • Ready In50 m
  • 1Preheat an oven to 350 degrees F (175 degrees C).
  • 2Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
  • 3Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
  • 4Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
  • 5Bake in the preheated oven until heated through, about 15 minutes.
Footnotes
  • Cook's Note:
  • The squash for this recipe can also be baked in an oven, or cooked in a microwave. It is also a great way to use leftover squash.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 332 cals
  • 3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
  • 1/4 cup butter
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1 dash white pepper
  • 1 1/2 tablespoons butter
  • 6 cups sliced peeled apples
  • 1/4 cup white sugar
  • 1 1/2 cups cornflakes cereal, coarsely crushed
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar
  • 2 tablespoons melted butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    332
    17%
  • Fat:
    16.4
    25%
  • Carbs:
    48.9
    16%
  • Protein:
    2.8
    6%
  • Cholesterol:
    29
    10%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like