Autumn Squash Casserole
Preheat an oven to 350 degrees F (175 degrees C).Advertisement
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.
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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.