Nettie's Butternut Casserole

Kathie Carr

By
@kathiecc

This is an old recipe from one of our church cookbooks dated 1954. I remember the lady who contributed this recipe to the cookbook, Nettie Arnsbarger. She was a good cook! And my Dad's sister's mother-in-law.

This dish is one my Mom used from that cookbook. Its great with Thanksgiving dinner or anytime you crave some good butternut squash.

Buttery, yummy, crunchy, and sweet..... Yumm......

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
45 Min

Ingredients

3 c
cooked and cooled mashed butternut squash
2 Tbsp
butter
2 Tbsp
brown sugar, firmly packed
1/4 tsp
salt
6 c
peeled, chopped, cooking apples
1/4 c
sugar
1 1/2 c
cornflakes, crushed
1/2 c
chopped pecans
1/2 c
brown sugar, firmly packed
2 Tbsp
butter

Step-By-Step

1Combine first four ingredients, stirring well, and set aside. Melt 2 tablespoon of the butter in a large skillet; add apples and sugar. Cover and
simmer 8-10 minutes or until tender. Drain off excess liquid. Stir apples into squash mixture. Spoon into lightly buttered 2 quart casserole dish. Combing remaining ingredients, stirring well. Sprinkle over squash mixture.

Bake at 350 degrees for 20 minutes.

About this Recipe

Course/Dish: Vegetables