Autumn Butternut Casserole
I found this recipe in a really neat booklet put out by Benson & Hedges (go figure)! The book contains a collection of recipes from Great American Inns. Our family loves this recipe because it uses up the bountiful harvest of butternut squash from our garden and it is so deliciously sweet you can’t believe it’s squash.
- 3 cups mashed, cooked butternut squash
- 1/4 cup butter
- 1 TB brown sugar
- 1/2 tsp salt
- dash white pepper
- 1 1/2 TB butter
- 6 cups unpared Jonathan apples
- 1/4 cup sugar
- 1 1/2 cups crushed cornflakes
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 2 TB melted butter
Season squash with 1/4 cup butter, 1 TB brown sugar, 1/4 tsp salt & pepper. Heat 1 1/2 TB butter in skillet and add apples. Sprinkle with 1/4 cup sugar and cover. Simmer over low heat until barely tender (about 5 minutes). Spread in a 3 quart casserole.
Spoon mashed squash over apples. Mix cornflakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over casserole and bake in 350 oven for 15 minutes.
Makes 8 servings.
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