Autumn Squash Casserole

Autumn Squash Casserole

Autumn Squash Casserole
In this vibrant side dish, cooked, mashed buttercup squash—or your preferred winter squash—is baked with sliced apples and a cornflake-pecan topping.

Preheat an oven to 350 degrees F (175 degrees C).

Place the squash pieces in a saucepan and cover with water.

Bring to a boil and cook until the squash is tender about 15 minutes.

Drain; then mash the squash with 1/4 cup butter 1 tablespoon brown sugar salt and white pepper.

Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.

Cover and cook over low heat until barely tender about 5 minutes stirring occasionally.

Spread the apples in a 3-quart casserole.

Spoon the mashed squash evenly over the apples.

Stir together the cornflakes pecans the 1/2 cup brown sugar and melted butter.

Sprinkle the cornflake mixture evenly over the squash.