Butternut Squash Casserole

 

Ingredients

• 2 cups sliced tart apples
• 1 tablespoon sugar
• 2 tablespoons butter, divided
• 1 cup mashed cooked butternut squash
• 1 teaspoon brown sugar
• 1/8 teaspoon salt
• Dash white pepper
• 
  TOPPING:
• 1/2 cup frosted cornflakes, coarsely crushed
• 2 tablespoons chopped pecans
• 2 tablespoons brown sugar
• 2 teaspoons butter, melted

Directions

• In a large skillet, saute apples and sugar in 1 tablespoon butter for 4-5 minutes or until crisp-tender. Place in a 1-qt. baking dish coated with cooking spray; set aside.
• In a small bowl, combine the squash, brown sugar, salt, pepper and remaining butter; spoon over apples. Combine topping ingredients; sprinkle over casserole.
• Bake, uncovered, at 350° for 15-20 minutes or until heated through and topping is browned. Yield: 3 servings.

Nutrition Facts: 1 serving (prepared with reduced-fat butter) equals 230 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 222 mg sodium, 41 g carbohydrate, 5 g fiber, 2 g protein.

Butternut Squash Casserole published in Cooking for 2 Winter 2009, p57