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Recipes Fresh From The Farm

Butternut Squash with Apples & Pecans

E. Marie

Makes 8 servings

Nutritious, delicious, easy to prepare - your whole family will like this wonderful dish. Everything is cooked in advance so it only takes minutes to warm in the oven.

  • 3 C. cooked, mashed butternut squash (or any Autumn squash)
  • 1/4 C. butter
  • 1 T. brown sugar
  • salt & pepper to taste
  • 1/14 T. butter
  • 6 C. sliced, unpeeled Jonathan apples (about 2#)
  • 1/4 C. sugar
  • 1 1/4 C. cornflakes, coarsely crushed
  • 1/2 C. chopped pecans
  • 1/2 C. brown sugar
  • 2 T. melted butter

Season squash with the 1/4 cup butter, 1 tablespoon brown sugar, salt & pepper. Heat 1 1/2 T. butter in a skillet; add sliced apples, sprinkle with 1/4 cup sugar, cover and simmer over low heat until barely tender (about 5 minutes). Spread in a 3-quart casserole; spoon mashed squash evenly over apples. Mix corn flakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over squash. Bake in a 350 degree oven for 15 minutes.