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Donna's Butternut Squash and Apple Bake

Published On: Nov 20 2012 02:43:03 PM CST
Updated On: Nov 20 2012 03:11:39 PM CST
Squash and Apple Bake

Squash and Apple Bake

This is so good you could almost serve it for dessert. There is a splendid apple pie flavor with sweet mashed squash on top. My guests raved about it.

  • 1 medium (1 1/2 pounds) butternut squash
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon brown sugar
  • 1 large apple, peeled and cored
  • 1/4 teaspoon cinnamon
  • 2 tablespoon sugar
  • Topping
  • 1 cup corn flakes, slightly crushed
  • 1/4 cup chopped pecans
  • 1 tablespoon butter, melted
  • 1 tablespoon brown sugar

Microwave squash for 5 – 8 minutes or until soft enough to handle safely. Peel squash and cut in half lengthwise. Remove seeds and cut in large pieces. Place in a large pan with 3 inches of water. Cover and steam for 20 - 30 minutes or until squash is very tender. Drain well. Add 1 tablespoon butter, salt, pepper, and brown sugar. Mash with electric mixer. Set aside.

Preheat oven to 350 degrees. Butter a 9-inch round pie pan. Thinly slice apples (1/8 inch thick) and arrange in bottom of the pie pan. Sprinkle with cinnamon and sugar. Spread squash over apples.

In a small bowl combine topping ingredients. Sprinkle over squash. Bake for 30- 40 minutes or until apples are tender.

Serves 8

Nutritional information per serving:

  • Calories: 125
  • Fat, gm.: 4
  • Protein, gm.: 1
  • Carb. gm.: 22
  • Cholesterol, mg.: 10
  • Fiber: low
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