Autumn Squash Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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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