Prep 25 mins
Cook 25 mins
I found this recipe at my local grocery store. I made it for our Thanksgiving dinner. I used Jonathon apples, but Granny Smith or any good baking apple would work. I prepared the apple layer and butternut layer the day before and then topped it and baked it right before serving. It was easy and yummy. I will make it again for my Christmas dinner.
- 3 cups apples, cored and sliced (about 1 pound)
- 3 tablespoons granulated sugar
- 1 tablespoon butter
- 3 lbs butternut squash
- 1⁄4 cup butter, softened
- 1 tablespoon brown sugar
- 1⁄4 teaspoon salt
- 1 dash white pepper
- 1⁄2 cup corn flakes, crushed
- 1⁄3 cup pecans, chopped
- 1⁄4 cup brown sugar, firmly packed
- 1 tablespoon butter, melted
- Lightly coat 2-quart glass baking dish with no-stick cooking spray.
- Apple Layer: In saucepan, combine apples, sugar and 1 tablespoon butter over medium heat. Stir often until just tender, about 5 minutes. Layer on bottom of baking dish.
- Butternut Layer: Pierce squash several times with 2-tine fork. Microwave for 10 minutes on high; cool slightly. Cut into thick slices, remove seeds, cut off peel. Chop into 1 inch pieces. Place in a baking dish and microwave squash for 10 minutes or until fork-tender. Add butter, brown sugar, salt and white pepper. Mash until mixture is smooth. Pour over apple layer in glass baking dish.
- Topping: Stir together cornflakes, pecans, brown sugar and butter. Sprinkle over squash and apple mixture.
- Bake in a 350 degree oven until heated through for 20 to 25 minutes.