Autumn Squash Casserole
The recipe Autumn Squash Casserole can be made in about 50 minutes. This recipe makes 8 servings with 270 calories, 3g of protein, and 8g of fat each. For $1.01 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A couple people really liked this side dish. 50 people were impressed by this recipe. Head to the store and pick up salt, brown sugar, pecans, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Allrecipes. Overall, this recipe earns a pretty good spoonacular score of 53%. Try Autumn Squash Salad, Autumn Acorn Squash, and Roasted Autumn Squash Soup for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
6 cups sliced peeled apples
1/2 cup brown sugar
2 tablespoons melted butter
3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
1 1/2 cups cornflakes cereal, coarsely crushed
1/2 cup chopped pecans
1/4 teaspoon salt
1 dash white pepper
1/4 cup white sugar
Equipment:
oven
sauce pan
frying pan
Cooking instruction summary:
Preheat an oven to 350 degrees F (175 degrees C). 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. 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. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash. Bake in the preheated oven until heated through, about 15 minutes. Kitchen-Friendly View
Step by step:
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.
3. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
4. 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.
5. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
6. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
7. Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Information:
covered percent of daily need
