Butternut Squash Casserole with Apples and Pecans
User Reviews
5
8 reviews
Excellent
Butternut Squash Casserole with Apples and Pecans
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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
- 1 butternut squash about 3 lbs, large
- 1 tablespoon olive oil
- 4 apple about 1 ¾ lbs, medium, thinly sliced, not peeled
- 7 tablespoons butter salted, divided
- ¾ cup light brown sugar divided
- ½ teaspoon salt
- 2 cups corn flakes cereal
- 1 cup pecans chopped
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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