Friday, August 29, 2014

Apple and Butternut Squash Casserole

I'm always looking for new recipes to serve at Thanksgiving and Christmas. I also plan for Easter and any other family gatherings, church events, block parties and...... well, always researching new recipes.
We still have our favorite go-to traditional family recipes that we've made for years. Some of the dishes that are always on the menu are..... Potato Salad for every Picnic, Corn Timbale and Cranberry Mousse for Thanksgiving, Almond, Apricot, Amaretto Mousse, Hot Buttered Rum and Steamed  Puddings for Christmas. We also make a great Baked French Toast Casserole for Christmas Morning Brunch and then we have the Best of the Best recipes that are family favorites. Bread Pudding, Tex-Mex Corn Dip, Blueberry Blackberry Cornmeal Cake, Original Homemade Salsa, my original Sangria and more.

Here's my latest casserole to serve at Thanksgiving.

Here's what you'll need:
1 - 3 Quart Casserole (I use a Cast Iron Dutch Oven)
Preheat the Oven to 350 degrees.

Apple and Butternut Squash Casserole:

3 C steamed or roasted mashed and cooled Butternut Squash.
4 TBS Butter, melted + additional listed in the recipe.
1 TBS Brown Sugar + additional listed in the recipe.
1/4 tsp Salt
1/8 tsp Pepper
1 1/2 TBS Butter
6 C peeled, sliced Apples (about 2 pounds) I use Jonagold Apples.
1/4 C Granulated Sugar
1 1/2 C Crushed Corn Flakes
1/2 C chopped Pecans
1/2 C Brown Sugar
2 TBS Butter, melted

In a large mixing bowl:
4 TBS melted Butter
1 TBS Brown Sugar
Stir to combine well.

In a large skillet:
Melt 1 1/2 TBS Butter
Sprinkle with 1/4 C Granulated Sugar
Cover and simmer on low heat until Apples are tender.

Place the Apples in the bottom of a 3 quart casserole.
Spoon the Squash over the Apples.

In a small bowl:
Corn Flakes
1/2 C Brown Sugar
2 TBS Butter, melted
Sprinkle evenly over the Squash.
Bake 15 minutes.

Peace in the Kitchen!

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