Prep 30 mins
Cook 1 hr 30 mins
A good way to get the kids to eat squash, but elegant enough to serve at a fall dinner party.
- 3 lbs butternut squash, halved and seeded
- 1⁄4 cup butter
- 1⁄4 teaspoon salt
- 1 tablespoon brown sugar
- 1 dash pepper
- 3 -4 medium apples (Jonathan or Macintosh work well)
- 1 tablespoon butter
- 1 -2 tablespoon sugar
- 1 1⁄2 cups corn flakes, slightly crushed
- 1⁄2 cup pecans, chopped
- 2 tablespoons butter, melted
- 1⁄4 cup brown sugar
- Make nutty topping: combine corn flakes, pecans, brown sugar and 2 T. melted butter in bowl. Mix and set aside.
- Place seeded squash halves in a large baking pan with a small amount of water. Cover and steam in 350 degree oven until tender, approximately 45 minutes.
- Remove squash pulp from rind and mash. To this add 1/4 cup butter, salt, pepper and brown sugar. Mix well.
- Peel, core and slice apples about 1/2 inch thick. Sprinkle with 1-2 T. sugar and saute in 1 T. butter until slightly tender.
- Arrange apples in bottom of 2 1/2-3 quart baking dish. Spread squash over apples. Sprinkle nutty topping over top.
- Bake in 350 degree oven for 30 minutes.