Donna’s Butternut Squash and Apple Bake
This is so good you could almost serve it for dessert. There is a splendid apple pie flavor with sweet mashed squash on top. My guests raved about it.
1 medium (1 1/2 pounds) butternut squash
1 tablespoon butter or margarine 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon brown sugar 1 large apple, peeled and cored 1/4 teaspoon cinnamon 2 tablespoon sugar Topping 1 cup corn flakes, slightly crushed 1/4 cup chopped pecans 1 tablespoon butter, melted 1 tablespoon brown sugar
Microwave squash for 5 – 8 minutes or until soft enough to handle safely. Peel squash and cut in half lengthwise. Remove seeds and cut in large pieces. Place in a large pan with 3 inches of water. Cover and steam for 20 – 30 minutes or until squash is very tender. Drain well. Add 1 tablespoon butter, salt, pepper, and brown sugar. Mash with electric mixer. Set aside.
Preheat oven to 350 degrees. Butter a 9-inch round pie pan. Thinly slice apples (1/8 inch thick) and arrange in bottom of the pie pan. Sprinkle with cinnamon and sugar. Spread squash over apples.
In a small bowl combine topping ingredients. Sprinkle over squash. Bake for 30- 40 minutes or until apples are tender.
Nutritional information per serving:
Fat, gm.: 4
Protein, gm.: 1
Carb. gm.: 22
Cholesterol, mg.: 10