Autumn Butternut Casserole
- 3 c. mashed, cooked butternut squash
- 1/4 c. butter
- 1 Tbsp. brown sugar
- 1/4 tsp. salt
- dash of white pepper
- 1 1/2 Tbsp. butter
- 6 c. sliced unpared Jonathan apples (about 2 lb.)
- 1/4 c. granulated sugar
- 1 1/2 c. cornflakes, coarsely crushed
- 1/2 c. chopped pecans
- 1/2 c. brown sugar
- 2 Tbsp. melted butter
- Season squash with 1/4 cup butter, 1 tablespoon brown sugar, 1/4 teaspoon salt and pepper. Heat 1 1/2 tablespoons butter in a skillet; add sliced apples. Sprinkle with 1/4 cup sugar. Cover and simmer over low heat until barely tender (about 5 minutes). Spread in a 3-quart casserole; spoon mashed squash evenly over apples. Mix cornflakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over squash. Bake in a 350u0b0 oven for 15 minutes. Makes 8 servings.
butter, brown sugar, salt, white pepper, butter, apples, granulated sugar, cornflakes, pecans, brown sugar, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=144616 (may not work)