Autumn Butternut Squash
Cut squash, scrape out seeds. Steam 30 minutes or bake upside-down on foil 300˚F until tender or microwave. Scrape out pulp and mash or beat smooth.
Author: Maria The Baseball Mom
Cuisine: Butternut Squash
Recipe type: Butternut Squash
Serves: 8
Prep time:
Cook time:
Total time:
Ingredients
- 1 butternut squash (2½-3 lb.)
- 6 medium Jonathan apples
- NUTTY TOPPING:
- 3 single serve boxes cornflakes, crushed coarsely
- ½ c. chopped pecans
- 2 tbsp. melted butter
- ½ c. brown sugar
Instructions
- Cut squash, scrape out seeds.
- Steam 30 minutes or bake upside-down on foil 300˚F until tender or microwave.
- Scrape out pulp and mash or beat smooth.
- Season with: brown sugar, salt and Pinch of white pepper.
- Core and slice Jonathan apples, don’t peel.
- Heat 1-1/2 tbs shortening in small skillet, add apples and sprinkle ¼ c. sugar on.
- Cover and simmer until tender.
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