Food recipes
Autumn Squash Casserole
Autumn Squash Casserole Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt butter, without salt sugars, brown salt, table spices, pepper, black butter, without salt apples, raw, with skin sugar...
Autumn Squash Casserole
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
salt, table
spices, pepper, black
butter, without salt
apples, raw, with skin
sugars, granulated
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
sugars, brown
butter, without salt
Directions:
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash pieces in a saucepan and cover with water.
Bring to a boil and cook until the squash is tender, about 15 minutes.
Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.
Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.
Spread the apples in a 3-quart casserole.
Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.
Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
salt, table
spices, pepper, black
butter, without salt
apples, raw, with skin
sugars, granulated
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
sugars, brown
butter, without salt
Directions:
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash pieces in a saucepan and cover with water.
Bring to a boil and cook until the squash is tender, about 15 minutes.
Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.
Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.
Spread the apples in a 3-quart casserole.
Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.
Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.