Butternut Squash and Apple Casserole

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.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 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

Directions

1. 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.
2. Squash Layer - mix first 5 ingredients: squash, butter, brown sugar, salt & white pepper. Set aside.
3. 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).
4. Topping: Mix together cornflakes, pecans, brown sugar and melted butter in a small bowl.
5. Spread applies in a greased 9x13 baking dish, spoon and gently spread squash mixture over apples.
6. Sprinkle with cornflake topping.
7. Bake at 350 for about 15 minutes.