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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.
Contributor:  
Contributor:  
Jessica Creasey
Added: Saturday, November 18, 2006
Category:
Category:
Ingredients:  
Ingredients:  
3 Cups Diced Butternut Squash
(boil for 10 minutes, drain)
¼ Cup Butter
¼ Teaspoon Salt
1-1/2 Tablespoons Butter
½ Cup Apple Cider or Juice
1 Tablespoon Brown Sugar
Dash of White Pepper
1 Sliced Jonathon Apple
¼ Cup Granulated Sugar

1 Cup Cornflakes
¼ Cup Chopped Pecans
½ Cup Brown Sugar
2 Tablespoons Butter
Directions:
Directions:
Season drained squash with ¼ cup butter, 1 tablespoon brown sugar, cider and ¼ teaspoon salt and pepper. Heat 1-1/2 tablespoons butter in skillet. Add sliced apple. Sprinkle with ¼ 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, ½ cup brown sugar and melted butter. Sprinkle over squash. Bake 30 minutes at 350 degrees.

 

 

 

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