Recipe: Pecan Crusted Butternut Squash Casserole with Apples
Description: This is our absolute favorite side dish for our holiday meals. We just have trouble deciding whether to enjoy it as a side dish or dessert. Maybe both!
Ingredients: [{"text": "3 cup(s) cooked, mashed butternut squash"}, {"text": "1/4 cup(s) butter"}, {"text": "1 tablespoon(s) brown sugar"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "dash(es) white pepper"}, {"text": "1 1/2 tablespoon(s) butter"}, {"text": "6 cup(s) sliced unpeeled granny smith apples (about 2 lbs)"}, {"text": "1/4 cup(s) sugar"}, {"text": "1 1/2 cup(s) coarsely crushed cornflakes"}, {"text": "1/2 cup(s) chopped pecans"}, {"text": "1/2 cup(s) brown sugar"}, {"text": "2 tablespoon(s) butter, melted"}]
Instructions: Season cooked squash with 1/4 cup butter,1 Tbs brown sugar, 1/4 tsp salt and dash of pepper. Heat 1 1/2 Tbs butter in a skillet; add sliced apples, sprinkle with 1/4 cup sugar, cover and simmer over low heat until barely tender (about 5 minutes). Spread in a 3 quart casserole. Spoon mashed squash evenly over apples. Mix cornflakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over squash. Bake in a 350 degree oven for 15 minutes. Enjoy!
