Autumn Squash Casserole

4.7
(44)

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.

squash casserole
2
2
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 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

  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.

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.

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
Vitamin C 21mg 107%
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.

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