Autumn Squash Casserole

Autumn Squash Casserole
  • 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


  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.

03/07/2017
Autumn Squash Casserole, recipe PT15M PT1H 5 455 calories

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