Nettie's Butternut Casserole

By Kathie Carr
@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:

1 Comment

Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Ingredients

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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

How to Make Nettie's Butternut Casserole

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.

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