autumn butternut casserole
(1 RATING)
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.
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prep time
35 Min
cook time
15 Min
method
Bake
yield
8 serving(s)
Ingredients
- 3 cups mashed, cooked butternut squash
- 1/4 cup butter
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- dash white pepper
- 1 1/2 tablespoons butter
- 6 cups sliced, unpared jonathan apples (about 2#)
- 1/4 cup granulated sugar
- 1 1/2 cups cornflakes, coarsely crushed
- 1/2 cup chopped pecans
- 1/2 cup brown sugar, firmly packed
- 2 tablespoons melted butter
How To Make autumn butternut casserole
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Step 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
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Step 2Spoon mashed squash evenly over the apples.
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Step 3Mix cornflakes with pecans, 1/2 c. brown sugar and melted butter. Sprinkle over squash.
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Step 4Bake in a 350 degree oven for 15 minutes to an internal temperature of 165 degrees. Makes 8 servings.
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