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| Autumn Butternut Squash Casserole |
"A scrumptious streusel crowned butternut squash casserole with sauteed apples! Can be prepared in advance. Keep streusel topping separate till equipped to bake."
Ingredients :
- Squash Layer:
- 4 cups mashed, cooked butternut squash
- 1/four cup butter, softened
- 1 tablespoon brown sugar
- 1/four teaspoon salt
- 1 pinch ground black pepper
- Apple Layer:
- 1 half tablespoons butter
- 6 cups peeled and sliced Red Delicious apples
- 1/4 cup white sugar
- Topping:
- 1/3 cup all-reason flour
- 1/three cup rolled oats
- 1/three cup firmly packed brown sugar
- 1/four teaspoon ground cinnamon
- 1/4 cup butter
- 1/four cup chopped pecans
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 1H |
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- Preheat oven to 350 ranges F (a hundred seventy five stages C). Butter or spray a three-quart casserole dish with cooking spray.
- Stir butternut squash, 1/four cup softened butter, 1 tablespoon brown sugar, salt, and pepper collectively in a bowl.
- Melt 1 half tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely smooth, five to ten minutes.
- Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour aggregate the usage of a pastry blender till combination resembles coarse crumbs; stir in pecans.
- Spread apple mixture into the organized casserole dish. Spoon butternut squash aggregate over apples; sprinkle with topping.
- Bake in the preheated oven until effervescent and gently browned, approximately 25 mins.
Notes :
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