Butternut Squash Casserole Recipe

Butternut Squash Casserole Recipe photo by Taste of Home

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Cathy Dwyer came across this squash casserole years ago. The recipe pairs perfectly with pork or chicken, so she serves it often.—Cathy Dwyer, Freedom, New Hampshire

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Butternut Squash Casserole Recipe

Prep/Total Time: 30 min.

Yield: 3 Servings

15 15 30

Ingredients

2 cups sliced tart apples
1 tablespoon sugar
2 tablespoons butter, divided
1 cup mashed cooked butternut squash
1 teaspoon brown sugar
1/8 teaspoon salt
Dash white pepper
TOPPING:
1/2 cup frosted cornflakes, coarsely crushed
2 tablespoons chopped pecans
2 tablespoons brown sugar
2 teaspoons butter, melted

Directions

In a large skillet, saute apples and sugar in 1 tablespoon butter for 4-5 minutes or until crisp-tender. Place in a 1-qt. baking dish coated with cooking spray; set aside.
In a small bowl, combine the squash, brown sugar, salt, pepper and remaining butter; spoon over apples. Combine topping ingredients; sprinkle over casserole.
Bake, uncovered, at 350° for 15-20 minutes or until heated through and topping is browned. Yield: 3 servings.

Nutritional Facts 1 serving (prepared with reduced-fat butter) equals 230 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 222 mg sodium, 41 g carbohydrate, 5 g fiber, 2 g protein.

Originally published as Butternut Squash Casserole in Cooking for 2 Winter 2009, p57