Autumn Butternut Casserole

Autumn Butternut Casserole Recipe

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Pat DiMercurio


This is from an old cookbook featuring recipes from American Inns. Cheshire Inn & Lodge in St. Louis, Missouri claims this wonderful dish. (Don't know if they're still around.)It has quite a few steps but isn't hard to make at all. Even if you're a newbie in the kitchen this will really impress your family and guests. Great for Thanksgiving.


★★★★★ 1 vote

35 Min
15 Min


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3 c
mashed, cooked butternut squash
1/4 c
1 Tbsp
brown sugar
1/4 tsp
white pepper
1 1/2 Tbsp
6 c
sliced, unpared jonathan apples (about 2#)
1/4 c
granulated sugar
1 1/2 c
cornflakes, coarsely crushed
1/2 c
chopped pecans
1/2 c
brown sugar, firmly packed
2 Tbsp
melted butter

How to Make Autumn Butternut Casserole


  • 1Season squash with 1/4 c. butter, 1 TBS brown sugar, 1/4 tsp. salt and pepper. Heat 1 1/2 TBS butter in a skillet; add sliced apples, sprinkle with 1/4 c. sugar, cover and simmer over low heat until barely tender, (about 5 mins.) Spread into a 3 qt. casserole dish
  • 2Spoon mashed squash evenly over the apples.
  • 3Mix cornflakes with pecans, 1/2 c. brown sugar and melted butter. Sprinkle over squash.
  • 4Bake in a 350 degree oven for 15 minutes to an internal temperature of 165 degrees. Makes 8 servings.

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About Autumn Butternut Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern

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