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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I found this recipe at my local grocery store. I made it for our Thanksgiving dinner. I used Jonathon apples, but Granny Smith or any good baking apple would work. I prepared the apple layer and butternut layer the day before and then topped it and baked it right before serving. It was easy and yummy. I will make it again for my Christmas dinner. Ingredients:
3 cups apples, cored and sliced (about 1 pound) |
3 tablespoons granulated sugar |
1 tablespoon butter |
3 lbs butternut squash |
1/4 cup butter, softened |
1 tablespoon brown sugar |
1/4 teaspoon salt |
1 dash white pepper |
1/2 cup corn flakes, crushed |
1/3 cup pecans, chopped |
1/4 cup brown sugar, firmly packed |
1 tablespoon butter, melted |
Directions:
1. Lightly coat 2-quart glass baking dish with no-stick cooking spray.
2. Apple Layer: In saucepan, combine apples, sugar and 1 tablespoon butter over medium heat. Stir often until just tender, about 5 minutes. Layer on bottom of baking dish.
3. Butternut Layer: Pierce squash several times with 2-tine fork. Microwave for 10 minutes on high; cool slightly. Cut into thick slices, remove seeds, cut off peel. Chop into 1 inch pieces. Place in a baking dish and microwave squash for 10 minutes or until fork-tender. Add butter, brown sugar, salt and white pepper. Mash until mixture is smooth. Pour over apple layer in glass baking dish.
4. Topping: Stir together cornflakes, pecans, brown sugar and butter. Sprinkle over squash and apple mixture.
5. Bake in a 350 degree oven until heated through for 20 to 25 minutes.
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