Butternut Squash Casserole with Apples and Pecans

Name: Butternut Squash Casserole with Apples and Pecans
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 8 people
Ingredients: 1 large butternut squash; 1 tablespoon olive oil; 4 medium apples, thinly sliced but not peeled; 7 tablespoons salted butter, divided; ¾ cup light brown sugar, divided; ½ teaspoon salt; 2 cups corn flakes cereal; 1 cup Chopped Pecans

User Reviews

5.0

12 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 25 mins
Servings
8 people
Calories
595 kcal
Course
Side Dish
Cuisine
American

Butternut Squash Casserole with Apples and Pecans

Maisie Hall

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Sweet and savory, buttery and crunchy, this mashed Butternut Squash Casserole with apples, brown sugar, and pecans has it all!

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Ingredients

Servings

1 large butternut squash (about 3 lbs.)
1 tablespoon olive oil
4 medium apples, thinly sliced but not peeled (about 1 ¾ lbs.)
7 tablespoons salted butter, divided
¾ cup light brown sugar, divided
½ teaspoon salt
2 cups corn flakes cereal
1 cup Chopped Pecans

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Instructions

Cut the squash in half lengthwise. Scoop out the seeds. Rub olive oil on the flesh, then place the squash flesh-side down (skin-side up) on a foil-lined baking sheet. Roast in a 425°F oven for 35-40 minutes, or until tender when pierced with a fork.
While the squash roasts, melt 2 tablespoons of butter in a large skillet. Add the sliced apples and ¼ cup of the brown sugar. Sauté the apples until they're soft, about 10-15 minutes.
Use a slotted spoon to transfer the apples to a greased 2-quart or 3-quart casserole dish. Leave the juices from the apples in the skillet -- you don't need them in the casserole dish.
While the squash is still warm, but cool enough to handle, use a large spoon to scoop out the cooked flesh. Place the flesh in a food processor or blender. Add 2 tablespoons of butter, ¼ cup of brown sugar, and salt; process until smooth. You don't need to melt the butter, since the warm squash will melt it as they mix. Spread the whipped squash on top of the sautéed apples in the casserole dish.
Coarsely crush the Corn Flakes; place them in a small bowl. Add the chopped pecans and the remaining ¼ cup of brown sugar. Combine with 3 tablespoons of melted butter. Sprinkle the topping over the squash.
Bake, uncovered, at 350°F for 25 minutes, or until heated through. Keep a close eye on the casserole as it bakes, since the pecans have a tendency to burn easily. You may need to tent the top of the dish loosely with foil during the final 5-10 minutes to prevent excessive browning on top.

Notes

Use firm-flesh apples that won't break down into mush during the cooking process. Good options include Honey Crisp, Granny Smith, Braeburn and Pink Lady.
Corn Flakes add a unique flavor and a crunchy texture that's hard to replicate with a different ingredient. I highly recommend using the Corn Flakes instead of breadcrumbs or some other substitute. That said, if you really don't care for the Corn Flakes, you might try coarsely crushed Ritz crackers instead.
If prepping the casserole in advance, do not add the Corn Flakes topping until right before baking. Otherwise it will become soggy.
When preparing the casserole in advance, allow the dish to sit on the counter and come to room temperature for 1-2 hours before baking. Otherwise you will need to extend the baking time in order for the casserole to fully heat through.
Keep a close eye on the topping while the casserole bakes. The nuts can burn easily, so you may need to tent the dish loosely with foil during the final few minutes. This will prevent excessive browning on top while the inside of the casserole heats through.

Nutrition Information

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Serving 1/8 of the casserole Calories 595kcal (30%) Carbohydrates 99g (33%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 2g (10%) Cholesterol 1mg (0%) Sodium 496mg (21%) Potassium 677mg (19%) Fiber 8g (32%) Sugar 39g (78%) Vitamin A 11110IU (222%) Vitamin C 36.6mg (41%) Calcium 94mg (9%) Iron 18.8mg (104%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 595 kcal

% Daily Value*

Serving	1/8 of the casserole
Calories	595kcal	30%
Carbohydrates	99g	33%
Protein	8g	16%
Fat	22g	34%
Saturated Fat	2g	10%
Cholesterol	1mg	0%
Sodium	496mg	21%
Potassium	677mg	14%
Fiber	8g	32%
Sugar	39g	78%
Vitamin A	11110IU	222%
Vitamin C	36.6mg	41%
Calcium	94mg	9%
Iron	18.8mg	104%