Donna’s cinnamon-sugar apple slices topped with mashed squash
A fabulous fall side dish.
2 large apples, peeled and cored
1/2 teaspoon cinnamon 3 tablespoons sugar
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 cup corn flakes, slightly crushed
1/4 cup chopped pecans 1 tablespoon butter, melted 1 tablespoon brown sugar
Preheat oven to 350 degrees. Butter a 9 inch round pie pan or 7 x 11 baking pan that are both microwave safe and ovenproof. Thinly slice apples (1/8 inch thick) and arrange in bottom of pan. Place in microwave and cook for 3 minutes or just until apples soften. Sprinkle with cinnamon and sugar. Set aside.
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. Spread squash over apples. (This can be made ahead to this point and refrigerated until ready to bake.)
In a small bowl combine topping ingredients. Sprinkle over squash.
Bake for 30- 40 minutes or until apples are tender.
Nutritional information per serving (6)
Fat, gm.: 5
Protein, gm.: 2
Carbs, gm.: 30
Cholesterol, mg.: 10
Fiber, gm.: 1.5