Autumn Squash Casserole

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.

Step: 1

Preheat an oven to 350 degrees F (175 degrees C).

Step: 2

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.

Step: 3

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.

Step: 4

Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.

Step: 5

Bake in the preheated oven until heated through, about 15 minutes.

Per Serving: 332 calories; protein 2.8g; carbohydrates 48.9g; fat 16.4g; cholesterol 28.6mg; sodium 192.8mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .