Autumn Squash Casserole Recipe - Allrecipes.com
Autumn Squash Casserole Recipe
  • READY IN 50 mins

Autumn Squash Casserole

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

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.
Kitchen-Friendly View

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.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2008

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!

 
Most Helpful Critical Review
Jan 03, 2011

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.

 
Nov 29, 2010

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!!

 
Nov 30, 2008

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!!

 
Aug 12, 2009

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!

 
Nov 28, 2009

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!

 
Dec 03, 2010

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.

 
Dec 29, 2010

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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 193 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Butternut Squash Casserole

A creamy squash casserole with a custard-like texture and crunchy topping.

Yellow Squash Casserole

See how to make a hearty squash casserole for a side or main.

Apple-Stuffed Squash

Learn how to make a spicy apple-stuffed squash side dish.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States