Recipe 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."
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buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
1 1/2 tablespoons
sliced peeled apples
1 1/2 cups
cornflakes cereal, coarsely crushed
I served this to 15 people and everybody loved it. I used butternut squash ( couldn't find buttercup). I used Jonagold apples and reduced the white sugar to 1/8 cup. I also reduced the brown sugar in the topping to 1/3 cup. I cooked and mashed the squash the day before so it was very quick to prepare. Thanks for a great dish!
Took this for thanksgiving and most of it was still left afterward. Make sure that you completely puree the squash, I used my food processor and it was still not pureed enough. It had a very odd texture that was hard to get over. I would also cut the squash amount down to 2lbs as the flavor was almost overpowering.
Absolutely awesome! The whole family loved it! Squash is hard to peel (this was my 1st time) & the only way I found to make it any easier was to have my husband cut it into small pieces and then I peeled them. I put it together the night before, but didn't cook it until about an hour before the event. It came out awesome!!
This recipe was wonderful as it stands. The only thing different I did was use Butternut squash instead of Buttercup only because it was what I had bought. I served it for Thanksgiving Dinner and everyone had two helpings, some had three!!
I just ran across the recipe again and wanted to review it :) I made it last year for Thanksgiving, it was so good, everyone loved it! I added dried cranberries in with my apple mixture, only because I like the tart taste. Very good, give it a try!
Yummy! I made this for Thanksgiving and had a request to make it for Christmas too. Liked by everybody. At Thanksgiving, I made it with buttercup squash (looks like a smal green & orange pumpkin), but it was VERY difficult to peel even after microwaving for 5min. Probably the easiest way to use the buttercup squash would be to cut in half, scoop out seeds, bake for about an hour at 350 degrees, then scoop out the squash and then prepare as the recipe says. For Christmas, I used butternut squash and it was much easier to prepare and just as delicious. I used a mix of apples including macintosh and cut them up into small wedges (not sliced or diced). For topping I used Special K with cinnamon and pecans for the cereal. Lastly, I put everything in the crockpot instead of baking and kept on low until ready to eat.
Wonderful!! Even my kids ate it. Next time I will dice the apples instead of slicing. And will mix in. Some spoonfuls did not get down to the apples on the bottom.
This is wonderful! Of the 8 dishes served to 12 people, this won the prize! I used butternut squash and followed the recipe with no changes. Unbelievably good!
* Percent Daily Values are based on a 2,000 calorie diet.
Autumn Squash Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 148
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