Sweet Butternut Squash Casserole
This Sweet Butternut Squash Casserole is a wacky twist on the traditional butternut squash casserole. When it comes to squash recipes, this casserole is one of the best because of all its delicious ingredients. With apples, corn flakes, and pecans sprinkled in, the flavor in this dish is out of this world. Serve it as a side dish to any meal, or as a main dish. It's a tried and true seasonal favorite.
Preparation Time15 min
Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 1 butternut squash, 2.5-3 lbs.
- 1/4 cup butter or margarine
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- pinch white pepper
- 1 1/2 tablespoon shortening
- 2 pounds Granny Smith apples, unpeeled, sliced
- 1/4 cup sugar
- 3 cups corn flakes
- 1/2 cup chopped pecans
- 2 tablespoons butter, melted
- 1/2 cup brown sugar, packed
Instructions
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Preheat oven to 350 degrees F.
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Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.
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Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, until tender. (If baking, it will take approximately 40-45 minutes.)
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Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set aside.
- Slice apples very thinly. In skillet, melt shortening and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9" casserole and spoon squash mixture evenly over apples.
For the Topping:
- Mix all ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake at 325 degrees F for 12-15 minutes, or until lightly browned.
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