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Prep 15 mins
Cook 1 hr
This is a family favorite we always serve at Thanksgiving. My sister got it from the Cheshire Inn, in either VA or MD. Even non-squash lovers love this. A good, less sweet, alternative to the traditional sweet potato casserole.
- 3 cups butternut squash, cooked and mashed
- 1⁄4 cup butter
- 1 tablespoon brown sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 1⁄2 tablespoons butter
- 6 cups granny smith apples, unpeeled, sliced (2 lbs apples)
- 1⁄4 cup sugar
- 1⁄2 cup corn flakes, coarsely crushed
- 1⁄2 cup pecans, chopped
- 1⁄2 cup brown sugar
- 2 tablespoons butter, melted
- To cook squash, cut in 1/2, clean out seeds, rub all over with olive oil. Put on a baking sheet and cook at 350 for about 45-60 minutes, or until fork pierces it easily.
- Squash Layer - mix first 5 ingredients: squash, butter, brown sugar, salt & white pepper. Set aside.
- Apple Layer - Heat butter over medium heat in a large skillet, add sliced apples, sprinkle with sugar, cover and simmer until barely tender (5 min).
- Topping: Mix together cornflakes, pecans, brown sugar and melted butter in a small bowl.
- Spread applies in a greased 9x13 baking dish, spoon and gently spread squash mixture over apples.
- Sprinkle with cornflake topping.
- Bake at 350 for about 15 minutes.