Autumn Squash Casserole

This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 332 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup butter
• ½ cup chopped pecans
• ¼ cup white sugar
• 1 tablespoon brown sugar
• ½ cup brown sugar
• 1 ½ tablespoons butter
• 2 tablespoons melted butter
• 1 dash white pepper
• 3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
• 6 cups sliced peeled apples
• 1 ½ cups cornflakes cereal, coarsely crushed

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until heated through, about 15 minutes.

Step 3

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.

Step 4

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.

Step 5

Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.