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Autumn Squash Casserole
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Buttercup squash with apples and crunchy cornflake-pecan topping, a vibrant and flavorful side dish.
Ingredients:
  • 3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
  • 0.25 cup butter
  • 1 tablespoon brown sugar
  • 0.25 teaspoon salt
  • 1 dash white pepper
  • 1.5 tablespoons butter
  • 6 cups sliced peeled apples
  • 1.5 cups cornflakes cereal, coarsely crushed
  • 0.5 cup chopped pecans
  • 2 tablespoons melted butter
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • In a saucepan, simmer squash pieces in water until tender, approximately 15 minutes. Drain and mix in 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper, then mash the squash.
  • In a large skillet, melt 1 1/2 tablespoons of butter over low heat. Add sliced apples and sprinkle with white sugar. Cover and cook until barely tender, about 5 minutes, stirring occasionally. Transfer the apples to a 3-quart casserole dish and spread evenly. Top with mashed squash.
  • Combine the cornflakes, pecans, 1/2 cup brown sugar, and melted butter, then generously sprinkle the mixture over the squash.
  • Simply bake in the preheated oven until warm and heated through, approximately 15 minutes.

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