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Autumn Baked Butternut Squash Recipe

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This recipe for Autumn Baked Butternut Squash, by , is from The Creasey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Creasey
Added: Saturday, November 18, 2006


3 Cups Diced Butternut Squash
(boil for 10 minutes, drain)
Cup Butter
Teaspoon Salt
1-1/2 Tablespoons Butter
Cup Apple Cider or Juice
1 Tablespoon Brown Sugar
Dash of White Pepper
1 Sliced Jonathon Apple
Cup Granulated Sugar

1 Cup Cornflakes
Cup Chopped Pecans
Cup Brown Sugar
2 Tablespoons Butter

Season drained squash with cup butter, 1 tablespoon brown sugar, cider and teaspoon salt and pepper. Heat 1-1/2 tablespoons butter in skillet. Add sliced apple. Sprinkle with cup sugar, cover and simmer over low heat until barely tender (about 5 minutes). Spread in a 3 qt. casserole: squash with apples. Mix cornflakes with pecans, cup brown sugar and melted butter. Sprinkle over squash. Bake 30 minutes at 350 degrees.




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