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Butternut Squash and Apples

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“A good way to get the kids to eat squash, but elegant enough to serve at a fall dinner party.”
READY IN:
2hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Make nutty topping: combine corn flakes, pecans, brown sugar and 2 T. melted butter in bowl. Mix and set aside.
  2. Place seeded squash halves in a large baking pan with a small amount of water. Cover and steam in 350 degree oven until tender, approximately 45 minutes.
  3. Remove squash pulp from rind and mash. To this add 1/4 cup butter, salt, pepper and brown sugar. Mix well.
  4. Peel, core and slice apples about 1/2 inch thick. Sprinkle with 1-2 T. sugar and saute in 1 T. butter until slightly tender.
  5. Arrange apples in bottom of 2 1/2-3 quart baking dish. Spread squash over apples. Sprinkle nutty topping over top.
  6. Bake in 350 degree oven for 30 minutes.

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