Sweet Butternut Squash and Apple Casserole
Butternut squash is packed with nutrients, so give it a try instead of the usual sweet potato casserole. It gives you the same great taste with less fat and calories, plus there are tons of tart apples in this dish!
Notes
Hey if you like this squash recipe check out our delicious 13 Squash Recipes to Celebrate the Changing Season.
Preparation Time15 min
Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 1 butternut squash, 2.5-3 lbs.
- 1/4 cup margarine
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- pinch white pepper
- 1 1/2 tablespoon buttery spread
- 2 pound Granny Smith apple, unpeeled, sliced
- 1/4 cup sugar
- 3 cup corn flakes or Fiber One Cereal
- 1/2 cup chopped pecans
- 2 tablespoon melted margarine
- 1/2 cup brown sugar, packed
Instructions
- Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.
- Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, in 350 degrees F oven until tender. (If baking, it will take approximately 40-45 minutes.)
- Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set aside.
- Slice apples very thinly. In skillet, melt buttery spread and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9" casserole and spoon squash mixture evenly over apples.
TOPPING: Mix all ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake in 325 deg. oven for 12-15 minutes, or until lightly browned.