Nettie's Butternut Casserole

Name: Nettie's Butternut Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8
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

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 vote5

Comments:

1 Comment

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
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How to Make Nettie's Butternut Casserole

Step-by-Step

Combine 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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