A combination of autumn flavours with the crunch of a pecan topping.
3lbs butternut squash, peeled & seeded
1 tbsp brown sugar
1/4 tsp salt
1 dash white pepper
2 tbsp fresh minced basil
1 1/2 tbsp butter
6C diced peeled apples
1/4C white sugar
1 1/2C cornflake cereal, coarsely crushed
1/2C chopped pecans
1/2C brown sugar
Preheat oven to 350F.
Cut squash into 3/4 inch chunks then place 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 1/4C butter, 1 tbsp brown sugar, salt, pepper.
Heat the 1 1/2 tbsp butter in a large skillet over low heat; stir in diced apples and sprinkle with white sugar. Cover and cook over low heat until barely tender, about 3—5 minutes, stirring occasionally.
Spread the apples in a 3 quart casserole dish. Spoon mashed squash evenly over the apples.
Stir together cornflakes, pecans, the 1/2C brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash. Bake in preheated oven until heated through, about 15 minutes. Enjoy!