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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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 |
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.
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