Monday, December 2, 2013

Sweet Squash Casserole

I went out on a limb and tried a new recipe as my contribution to Thanksgiving dinner. It actually turned out pretty well. If you enjoy spiced apples, this is a great mix-up to add a little more flavor and texture to your dish.
 
First, I put about 2 cups of corn flakes through the food processor. The recipe only called for 1/4 a cup, but I added more for a "crunchier" topping to the casserole.
 
Then, I blended 4 cans of squash (you can boil 2 lbs of fresh squash if you prefer), 1/4 cup of butter, 1 tablespoon brown sugar, and a pinch of salt and white pepper.

 
I then sliced up four Granny Smith apples into thin slivers, added 1 1/2 tablespoons of butter and sprinkled 1/4 cup of white sugar into the mixture. I stirred until the apples had become tender, and then spread the apple mixture out into a 3-quart casserole dish.

 
I then poured the squash mixture evenly into the pan over the apples.
 
After that, I mixed an additional 2 tablespoons of melted butter (I never said this was exactly dietetic..) with 1/2 cup brown sugar, 1/2 cup chopped pecans and the cornflakes together.  

 
After sprinkling the topping evenly over the mixture, I placed the casserole in the oven for 20 minutes at 350 degrees. Once it had cooked, I let it sit for about ten minutes before serving.

Although sweet and unfortunate for the waistline, this may be my new go-to dish for the holidays.

2 comments:

  1. This looks delicious!

    Thanks for joining the Link Up this week!

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  2. I have a squash sitting, and I am looking for ideas for its use. I love the fact that there are apples in this recipe, so I am pinning it to my veggie board. Thanks for sharing on Tuesdays With a Twist.

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