Autumn Squash Recipes

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AUTUMN SQUASH CASSEROLE



Autumn Squash Casserole image

This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.

Provided by NELLIE54914

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 50m

Yield 8

Number Of Ingredients 12

3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
¼ cup butter
1 tablespoon brown sugar
¼ teaspoon salt
1 dash white pepper
1 ½ tablespoons butter
6 cups sliced peeled apples
¼ cup white sugar
1 ½ cups cornflakes cereal, coarsely crushed
½ cup chopped pecans
½ cup brown sugar
2 tablespoons melted butter

Steps:

  • 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.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g

AUTUMN SQUASH



Autumn Squash image

I make this pretty dish with squash from my garden. It has a delicious, crunchy topping.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 8

1 cup mashed cooked acorn or butternut squash
1/2 cup crushed butter-flavored crackers, divided
4 tablespoons butter, melted, divided
1 egg, lightly beaten
1 tablespoon brown sugar
1 to 2 teaspoons prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper., Pour into a greased 2-1/2-cup baking dish. Combine remaining crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 20 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

AUTUMN BAKED ACORN SQUASH



Autumn Baked Acorn Squash image

A tasty acorn squash recipe that is full of flavor but not too sweet. It is full of autumn favorites...

Provided by Chef Buggsy Mate

Categories     Low Protein

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 acorn squash
1 tablespoon butter
1 tablespoon honey (I use raw)
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 tart apple, thinly sliced (I used granny smith)
1 sweet apple, thinly sliced (I used cortland)
1/4 cup fresh cranberries
1/4 cup pecan halves, chopped

Steps:

  • Preheat oven to 375 degrees.
  • Cut squash in half from top to bottom and scoop out seeds.
  • Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish.
  • Place the slices form both apples in the cavity of the squash.
  • Drizzle honey over the apple slices.
  • Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too.
  • Top apple slices with the cranberries and chopped pecans. Dot with butter.
  • Place in oven and bake 1-1/2 hours or until squash is fork tender.

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