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Autumn Squash Casserole

Rated as 4.68 out of 5 Stars
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"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
Original recipe yields 8 servings

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 332 calories; 16.4 48.9 2.8 29 193 Full nutrition

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Reviews

Read all reviews 34
  1. 40 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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 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 ...

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.

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...

Awesome! I made this for a holiday potluck recently and it was a BIG hit. At least 5 people asked me for the recipe and it was one of the only dishes to go home completely clean. I did, howev...

Wow this is amazing! I was a little skeptical but the other reviews convinced me to try it. I used butternut squash, gala apples and instead of butter I used the best life spread made with olive...