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Butternut Squash Casserole

Butternut Squash Casserole
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
3 ServingsPrep/Total Time: 30 min.

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.
Nutrition Facts: 1 serving (prepared with reduced-fat butter) equals 230 calories,
© Taste of Home 2013

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Butternut Squash Casserole (continued)

Nutrition Facts: 9 g fat (3 g saturated fat), 13 mg cholesterol, 222 mg sodium, 41 g carbohydrate, 5 g fiber, 2 g protein.
© Taste of Home 2013