Recipes & Cooking Ideas
from Wisconsin artisans

DONNA'S DELIGHTS - Butternut Squash and Apple Bake
By Donna Weihofen

This is so good you could almost serve it for dessert. It has an apple pie flavor with sweet mashed squash on top. My guests raved about it.

The amount of ingredients in this recipe will serve 8.

Ingredients for Butternut Squash and Apple Bake:

• 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
• 2 medium apples, 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

Initial Preparation:

1. Peel squash and cut in half lengthwise. Remove seeds and cut in large pieces.
2. Place in a large pan with 2 inches of water.
3. Cover and steam for 20 - 30 minutes or until squash is tender. Drain well.
4. Add 1 tablespoon butter, salt, pepper, and brown sugar. Mash with electric mixer. Set aside.
   

Next:

1. Preheat oven to 350 degrees.
2. Butter a 9 inch round pie pan.
3. Thinly slice apples and arrange in pan. Sprinkle with cinnamon and sugar.
4. Spread squash over apples.
5. In a small bowl combine topping ingredients. Sprinkle over squash.
6. Bake for 25 - 30 minutes or until apples are tender.

Nutritional Information per serving:

• Calories 125
• Fat, gm. 4
• Protein, gm. 1
• Carb, gm 22
• Cholesterol 19
• Fiber low
  

Reprinted from: Mom's Updated Recipe Box

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