Butternut Squash and Apples |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
A good way to get the kids to eat squash, but elegant enough to serve at a fall dinner party. Ingredients:
3 lbs butternut squash, halved and seeded |
1/4 cup butter |
1/4 teaspoon salt |
1 tablespoon brown sugar |
1 dash pepper |
3 -4 medium apples (jonathan or macintosh work well) |
1 tablespoon butter |
1 -2 tablespoon sugar |
1 1/2 cups corn flakes, slightly crushed |
1/2 cup pecans, chopped |
2 tablespoons butter, melted |
1/4 cup brown sugar |
Directions:
1. Make nutty topping: combine corn flakes, pecans, brown sugar and 2 T. melted butter in bowl. Mix and set aside.
2. Place seeded squash halves in a large baking pan with a small amount of water. Cover and steam in 350 degree oven until tender, approximately 45 minutes.
3. Remove squash pulp from rind and mash. To this add 1/4 cup butter, salt, pepper and brown sugar. Mix well.
4. Peel, core and slice apples about 1/2 inch thick. Sprinkle with 1-2 T. sugar and saute in 1 T. butter until slightly tender.
5. Arrange apples in bottom of 2 1/2-3 quart baking dish. Spread squash over apples. Sprinkle nutty topping over top.
6. Bake in 350 degree oven for 30 minutes.
|
|