Late summer is one of the most pleasant times of the year. Days are warm and sunny and nights are refreshing and relaxing. During the end of summer is when the first harvests start coming, meaning tons of fresh veggies. Although it is usually associated with fall, squash actually first starts coming in at the end of summer around August and September. Squash is easy to cook, healthy for you and unbelievably delicious. For a simple side dish, I steam the squash and then add a little butter and cinnamon. For a quick and easy meal that comes together in no time at all, try this Sweet Butternut Squash Casserole recipe.
Pay attention for more upcoming recipes with late summer favorites.
Preparation Time: 15 min
Cooking Time: 45 min
- 1 butternut squash, 2.5-3 lbs.
- 1/4 cup butter or margarine
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- pinch white pepper
- 1 1/2 tablespoon shortening
- 2 pound Granny Smith apple, unpeeled, sliced
- 1/4 cup sugar
- 3 cup corn flakes
- 1/2 cup chopped pecans
- 2 tablespoon melted butter
- 1/2 cup brown sugar, packed
1. Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.
2. Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, in 350 degrees F oven until tender. (If baking, it will take approximately 40-45 minutes.)
3. Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set aside.
4. Slice apples very thinly. In skillet, melt shortening and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9″ casserole and spoon squash mixture evenly over apples.
5. Mix topping ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake in 325 degree F oven for 12-15 minutes, or until lightly browned.
For more great casserole recipes, click here.