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
  • dash(es)
    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


  1. Season 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
  2. Spoon mashed squash evenly over the apples.
  3. Mix cornflakes with pecans, 1/2 c. brown sugar and melted butter. Sprinkle over squash.
  4. Bake in a 350 degree oven for 15 minutes to an internal temperature of 165 degrees. Makes 8 servings.

Printable Recipe Card

About Autumn Butternut Casserole

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

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