Autumn Butternut Squash Casserole

Serves: 4

Aurelia Collier

1 January 1970

Based on User reviews:

52

Spice

53

Sweetness

47

Sourness

42

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

4 cups

Butternut Squash (mashed, cooked)

1 cup

Butter

1 cup

Brown Sugar (firmly packed)

1 tsp

Salt

1 pinch

Ground Black Pepper

6 cups

Red Delicious Apple (peeled and sliced)

1 cup

White Sugar

1 cup

All-Purpose Flour

1 cup

Rolled Oat

1 tsp

Ground Cinnamon

1 cup

Pecan (chopped)

Directions:

1

Preheat oven to 350 degrees F (175 degrees C)

2

Butter or spray a 3-quart casserole dish with cooking spray

3

Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl

4

Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar

5

Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes

6

Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl

7

Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans

8

Spread apple mixture into the prepared casserole dish

9

Spoon butternut squash mixture over apples; sprinkle with topping

10

Bake in the preheated oven until bubbling and lightly browned, about 25 minutes