Autumn Squash Casserole

Autumn Squash Casserole

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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Ingredients

50 m servings 332 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 32
  1. 37 Ratings

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Most helpful positive review

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 sug...

Most helpful critical review

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 od...

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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 sug...

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 th...

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 ...

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...

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!

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 be...

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.

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 od...

good! but...it needs more brown sugar.

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