Butternut Squash and Apple Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
This is a family favorite we always serve at Thanksgiving. My sister got it from the Cheshire Inn, in either VA or MD. Even non-squash lovers love this. A good, less sweet, alternative to the traditional sweet potato casserole. Ingredients:
3 cups butternut squash, cooked and mashed |
1/4 cup butter |
1 tablespoon brown sugar |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1 1/2 tablespoons butter |
6 cups granny smith apples, unpeeled, sliced (2 lbs apples) |
1/4 cup sugar |
1/2 cup corn flakes, coarsely crushed |
1/2 cup pecans, chopped |
1/2 cup brown sugar |
2 tablespoons butter, melted |
Directions:
1. To cook squash, cut in 1/2, clean out seeds, rub all over with olive oil. Put on a baking sheet and cook at 350 for about 45-60 minutes, or until fork pierces it easily.
2. Squash Layer - mix first 5 ingredients: squash, butter, brown sugar, salt & white pepper. Set aside.
3. Apple Layer - Heat butter over medium heat in a large skillet, add sliced apples, sprinkle with sugar, cover and simmer until barely tender (5 min).
4. Topping: Mix together cornflakes, pecans, brown sugar and melted butter in a small bowl.
5. Spread applies in a greased 9x13 baking dish, spoon and gently spread squash mixture over apples.
6. Sprinkle with cornflake topping.
7. Bake at 350 for about 15 minutes.
|
|