Sweet Butternut Squash Casserole

Serves: 8

Preparation Time: 15 min

Cooking Time: 45 min

Ingredients

• 1 butternut squash, 2.5-3 lbs.
• 1/4 cup butter or margarine
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• pinch white pepper
• 1 1/2 tablespoons shortening
• 2 pounds Granny Smith apple, unpeeled, sliced
• 1/4 cup sugar
• 3 cups corn flakes
• 1/2 cup chopped pecans
• 2 tablespoons melted butter
• 1/2 cup brown sugar, packed

Instructions

1. Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.

2. Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, in 350 degrees F oven until tender. (If baking, it will take approximately 40-45 minutes.)

3. Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set aside.

4. Slice apples very thinly. In skillet, melt shortening and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9" casserole and spoon squash mixture evenly over apples.

TOPPING: Mix all ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake in 325 deg. oven for 12-15 minutes, or until lightly browned.