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Autumn Squash Casserole

By: NELLIE54914  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 5.0 Read Reviews (5)

Rate/Review | 469 people have saved this

Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  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.

Footnotes

  • Cook's Note
  • The squash for this recipe can also be baked in an oven, or cooked in a microwave. It is also a great way to use leftover squash.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 332 | Total Fat: 16.4g | Cholesterol: 29mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2008 by emac 
I served this to 15 people and everybody loved it. I used butternut squash ( couldn't find... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by agventure1 
This recipe was wonderful as it stands. The only thing different I did was use Butternut... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by BellaLove15 
I just ran across the recipe again and wanted to review it :) I made it last year for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by GINAH1 
Delicious! I used butternut squash that was already cubed to make it easier on myself and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2008 by MaryKay 
I made this for Thanksgiving and it was a big hit...even with the kids! I also used butternut... MORE

 
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