autumn butternut casserole

[p. j.]

AUTUMN BUTTERNUT CASSEROLE

Just in case your looking for something new and delicious to serve for Thanksgiving, give this a try. I've taken it to several potlucks around the holidays and there's never a bite left in the pan. I got the recipe from my hairdresser, original source unknown.

3 cups mashed, cooked butternut squash ( 1 large)
note: I baked it, then scooped out pulp
1/4 cup butter
1 Tbs brown sugar
1/4 tsp salt
dash white pepper

1 1/2 Tbs butter
6 cups unpared Jonathan apples (about 2 lbs)
1/4 cup sugar

1 1/2 cups cornflakes, coarsley crushed
1/2 cup chopped pecans
1/2 cup brown sugar
2 Tbs melted butter
Season cooked squash with 1/4 cup butter, 1 Tbs brown sugar, salt and pepper. Mash together.
Heat 1 1/2 Tbs butter in skillet; add sliced apples. Sprinkle with 1/4 cup sugar, cover and simmer over low heat until barely tender (about 5 mins). Spread in 3-qt casserole or baking dish; spoon mashed squash evenly over apples. Mix cornflakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over squash. Bake in 350 degree oven 15 mins. Makes 8 servings.

Hope you enjoy it!
pj

[LonghornGal]

Thanks p.j.! I've been looing for recipes to use up a ton of squash that I have. This looks like dinner tonight!

And welcome to the boards!

--Kristin

[sharris315]

This looks so good, pj--I've added it to my TRY list.

Shar

[Linda in MO]

Oh my...this looks yummy! Thanks for sharing!

[LonghornGal]

OMG!!! Thank you p.j.! I just had the best dinner...

So delicious. Like dessert on the dinner table. I loved the way the flavors of the apple, pecans, brown sugar, and cornflakes combined. Then the texture of the apples, with the smoothness of the squash, and the crunchiness of the topping made every bite so enjoyable.

I lightened it up a bit using margarine and subbed some of the sugar with Splenda (about half).

P.J. - you have a winner here!

--Kristin

[p. j.]

[QUOTE]Originally posted by LonghornGal
[B]OMG!!! Thank you p.j.! I just had the best dinner...

Thank you Kristin. Since this was my first recipe to post I was a little nervous. I wish I could have described it like you did. Your discription made my mouth water. I think people like it because it's kind of like dessert. A nice change from sweet potatoes.

pj

[LonghornGal]

well, it helps when you're having seconds while writing the description.

I look forward to your next contribution!

[p. j.]

Originally posted by p. j.
AUTUMN BUTTERNUT CASSEROLE

Just bumping this up in case you missed it earlier. I hope some of you try it for Thanksgiving. If your tired of the usual sweet potato casserole this is a welcome change.

Just in case your looking for something new and delicious to serve for Thanksgiving, give this a try. I've taken it to several potlucks around the holidays and there's never a bite left in the pan. I got the recipe from my hairdresser, original source unknown.

3 cups mashed, cooked butternut squash ( 1 large)
note: I baked it, then scooped out pulp
1/4 cup butter
1 Tbs brown sugar
1/4 tsp salt
dash white pepper

1 1/2 Tbs butter
6 cups unpared Jonathan apples (about 2 lbs)
1/4 cup sugar

1 1/2 cups cornflakes, coarsley crushed
1/2 cup chopped pecans
1/2 cup brown sugar
2 Tbs melted butter
Season cooked squash with 1/4 cup butter, 1 Tbs brown sugar, salt and pepper. Mash together.
Heat 1 1/2 Tbs butter in skillet; add sliced apples. Sprinkle with 1/4 cup sugar, cover and simmer over low heat until barely tender (about 5 mins). Spread in 3-qt casserole or baking dish; spoon mashed squash evenly over apples. Mix cornflakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over squash. Bake in 350 degree oven 15 mins. Makes 8 servings.

Hope you enjoy it!
pj

[p. j.]

Originally posted by p. j.

BUMPING THIS UP FOR THOSE OF YOU WHO MISSED IT LAST YEAR.

[Curleytop]

This one is similar to what I have been making for years. Got the recipe from one of the Japanese Veg.stands we used to have here.


* Exported from MasterCook *

BUTTERNUT SQUASH

Recipe By :Steve
Serving Size : 0 Preparation Time :0:00
Categories : Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole Butternut Squash -- Cut in ½ cleaned out
1 Peeled Apple -- cut into ½" cubes
Brown sugar
1 Pat Butter or Margarine
1 Handfull Raisins or Craisins
Water enough to cook
Salt and pepper

Place butternut halves, cut side down in a pyrex dish. Cover with waxed paper. Micro on High 10 minutes, turn
squash over, and micro for another ten minutes.
Let squash cook, enough to peel off skin. In the meantime, combine the rest of the ingredients in a 2 cup pyrex measuring cup, cover, and micro about 3 minutes, or until apple is cooked, and raisins have plumped.

Mash the peeled squash with a fork or a potato masher, add the apple/raisin mixture, salt and pepper to taste. Stir well, maybe reheated in the micro if done ahead.

Yield:
"1 Squash"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1661 Calories; 94g Fat (47.1% calories from fat); 18g Protein; 220g Carbohydrate; 33g Dietary Fiber; 248mg Cholesterol; 1005mg Sodium. Exchanges: 12 Grain(Starch); 1 1/2 Fruit; 18 1/2 Fat.

NOTES : Since sizes of butternut vary, you need to adjust the other ingredients accordingly!