 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 14 |
|
This makes a big casserole thats perfect for family get togethers, pot lucks or holiday meals. Ingredients:
3 lbs 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.
3. 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.
4. Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.
5. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.
6. Spread the apples in a 3-quart casserole.
7. Spoon the mashed squash evenly over the apples.
8. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.
9. Sprinkle the cornflake mixture evenly over the squash.
10. Bake in the preheated oven until heated through, about 15 minutes.
|
|