Autumn Squash Casserole

Name: Autumn Squash Casserole
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
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; 0.25 cup white sugar; 1.5 cups cornflakes cereal, coarsely crushed; 0.5 cup chopped pecans; 0.5 cup brown sugar; 2 tablespoons melted butter

4.7

(44)

38 Reviews

3 Photos

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.

Submitted by NELLIE54914

Updated on October 13, 2022

3

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Servings:

8

Yield:

8 servings

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Ingredients

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Original recipe (1X) yields 8 servings

3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
¼ cup butter
1 tablespoon brown sugar
¼ teaspoon salt
1 dash white pepper
1 ½ tablespoons butter
6 cups sliced peeled apples
¼ cup white sugar
1 ½ cups cornflakes cereal, coarsely crushed
½ cup chopped pecans
½ cup brown sugar
2 tablespoons melted butter

Directions

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.

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.

56 home cooks made it!

Nutrition Facts (per serving)

332	Calories
16g	Fat
49g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 332
% Daily Value *
Total Fat 16g	21%
Saturated Fat 7g	37%
Cholesterol 29mg	10%
Sodium 193mg	8%
Total Carbohydrate 49g	18%
Dietary Fiber 8g	27%
Total Sugars 32g
Protein 3g	6%
Vitamin C 21mg	24%
Calcium 60mg	5%
Iron 3mg	14%
Potassium 548mg	12%

* 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.

Autumn Squash Casserole

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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