Autumn Squash Casserole

The recipe Autumn Squash Casserole can be made in about 50 minutes. This recipe makes 8 servings with 270 calories, 3g of protein, and 8g of fat each. For $1.01 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A couple people really liked this side dish. 50 people were impressed by this recipe. Head to the store and pick up salt, brown sugar, pecans, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Allrecipes. Overall, this recipe earns a pretty good spoonacular score of 53%. Try Autumn Squash Salad, Autumn Acorn Squash, and Roasted Autumn Squash Soup for similar recipes.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

6 cups sliced peeled apples

1/2 cup brown sugar

2 tablespoons melted butter

3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks

1 1/2 cups cornflakes cereal, coarsely crushed

1/2 cup chopped pecans

1/4 teaspoon salt

1 dash white pepper

1/4 cup white sugar

Equipment:

oven

sauce pan

frying pan

Cooking instruction summary:

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. Bake in the preheated oven until heated through, about 15 minutes. Kitchen-Friendly View

 

Step by step:


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

2. 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.

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

4. 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.

5. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.

6. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.

7. Bake in the preheated oven until heated through, about 15 minutes.


Nutrition Information:

Quickview
269k Calories
2g Protein
7g Total Fat
52g Carbs
7% Health Score
Limit These
Calories
269k
14%

Fat
7g
12%

  Saturated Fat
2g
14%

Carbohydrates
52g
18%

  Sugar
33g
38%

Cholesterol
7mg
3%

Sodium
147mg
6%

Get Enough Of These
Protein
2g
6%

Vitamin A
2560IU
51%

Vitamin C
26mg
32%

Manganese
0.61mg
31%

Fiber
5g
22%

Potassium
749mg
21%

Vitamin B6
0.42mg
21%

Iron
2mg
16%

Folate
63µg
16%

Vitamin B2
0.22mg
13%

Copper
0.24mg
12%

Vitamin B1
0.18mg
12%

Magnesium
39mg
10%

Vitamin B3
1mg
10%

Phosphorus
73mg
7%

Calcium
70mg
7%

Zinc
0.74mg
5%

Vitamin B12
0.29µg
5%

Vitamin B5
0.46mg
5%

Vitamin K
4µg
4%

Vitamin E
0.55mg
4%

Selenium
1µg
2%

Vitamin D
0.24µg
2%

covered percent of daily need
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