Recipe by lindajune
This came originally from a recipie booklet of bed and breakfast inns that was a premium from cigarettes. I don't remember the inn or the brand of cigarettes. I bought the book at a used book store. I didn't find any other recipies worth saving... This is a really great side dish. I fix it every Thanksgiving, doubling or trebling the recipie, depending. Of course, I don't wait just for Thanksgiving, and it's really good leftover for breakfast.
Top Review by AmyJoV3
Butternut squash and apples are the perfect fall combination. This recipe will be added to my regular rotation for sure. My husband and I both loved it. I modified this recipe a bit by eliminating the cornflakes (I just sprinkled walnuts throughout the dish) and reducing the amount of sugar by quite a bit. I probably used about 1/8 c. white sugar and a 4 tablespoons of brown sugar total. I used gala apples, which are fairly sweet to start, and they turned out great.
- 3 cups cooked winter squash (the hard shelled kind ie butternut,hubbard etc.)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 tablespoon brown sugar
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons margarine
- 6 cups sliced and peeled firm tart apples
- 1⁄4 cup granulated sugar
- 1 1⁄2 cups coarsely crushed corn flakes
- 1⁄2 cup chopped pecans or 1⁄2 cup walnuts
- 1⁄2 cup brown sugar
- 2 tablespoons melted butter or 2 tablespoons margarine
Directions See How It's Made
- Melt 1 1/2 tablespoons butter in a 3-quart casserole.
- Layer apples in casserole and sprinkle with 1/4 cup sugar.
- Season squash with 1/4 cup butter,1 tablespoon brown sugar, 1/4 teaspoon salt, dash of pepper.
- Spread over apples.
- Mix cornflakes,nuts,1/2 cup brown sugar,and melted butter.
- Sprinkle over squash.
- Bake at 350 degrees for 45 minutes or so till apples are tender.