Autumn Squash Casserole recipe

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Ingredients

3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
¼ cup butter
1 tablespoon brown sugar
¼ teaspoon salt
1 dash white pepper
1 ½ tablespoons butter
6 cups sliced peeled apples
¼ cup white sugar
1 ½ cups cornflakes cereal, coarsely crushed
½ cup chopped pecans
½ cup brown sugar
2 tablespoons melted butter

Nutrition Info

332.3 calories
carbohydrate: 48.9 g
cholesterol: 28.6 mg
fat: 16.4 g
fiber: 7.6 g
protein: 2.8 g
saturatedFat: 7.4 g
servingSize: -
sodium: 192.8 mg
sugar: 31.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Place 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.

  3. Heat 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.

  4. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.

  5. Bake in the preheated oven until heated through, about 15 minutes.

Recipe Yield

8 servings

Recipe Note

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.

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