Autumn Squash Casserole

Autumn Squash Casserole

31
NELLIE54914 0

"This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day."

Ingredients

50 m servings 332 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
  3. Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
  4. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
  5. Bake in the preheated oven until heated through, about 15 minutes.

Footnotes

  • Cook's Note:
  • The squash for this recipe can also be baked in an oven, or cooked in a microwave. It is also a great way to use leftover squash.
  • profile image

Your rating

Cancel
Submit

Reviews

31
  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I served this to 15 people and everybody loved it. I used butternut squash ( couldn't find buttercup). I used Jonagold apples and reduced the white sugar to 1/8 cup. I also reduced the brown sug...

Absolutely awesome! The whole family loved it! Squash is hard to peel (this was my 1st time) & the only way I found to make it any easier was to have my husband cut it into small pieces and th...

This recipe was wonderful as it stands. The only thing different I did was use Butternut squash instead of Buttercup only because it was what I had bought. I served it for Thanksgiving Dinner ...

I just ran across the recipe again and wanted to review it :) I made it last year for Thanksgiving, it was so good, everyone loved it! I added dried cranberries in with my apple mixture, only be...

Yummy! I made this for Thanksgiving and had a request to make it for Christmas too. Liked by everybody. At Thanksgiving, I made it with buttercup squash (looks like a smal green & orange pumpkin...

Wonderful!! Even my kids ate it. Next time I will dice the apples instead of slicing. And will mix in. Some spoonfuls did not get down to the apples on the bottom.

This is wonderful! Of the 8 dishes served to 12 people, this won the prize! I used butternut squash and followed the recipe with no changes. Unbelievably good!

good! but...it needs more brown sugar.

This is so easy and delicious! I adjusted the amount of topping to fit the pan I used for baking. Also, I accidentally used the wrong type of squash (butternut). But wow it was tasty. Will defin...