It’s that time of year again. The leaves are turning, there is a chill in the air and everything turns to pumpkins and squash! This recipe is one of my favorites and has been a constant in my Fall kitchen ever since it was passed from a friend of mine many years back. Originally topped with a corn flake crumble, we have spiced it up a bit this year with some Cinnamon Toast Crunch. Enjoy!
- 3 cups butternut squash, cooked until tender and mashed
- 1/4 cup butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- dash white pepper
- 6 cups apples, peeled and sliced
- 1 tablespoon butter
- 1/4 cup sugar
- 1 1/2 cups Cinnamon Toast Crunch cereal, coarsely crushed
- 1/2 cup pecans
- 1/4 cup brown sugar
- 2 tablespoons melted butter
Combine the squash with the butter, brown sugar, salt and pepper. Heat 1 tablespoon of butter in a skillet, add the apples and sprinkle with 1/4 cup sugar. Cover and simmer until just barely tender, about 5 minutes.
Preheat the oven to 350º. Spread the apples out into a 3 quart casserole dish. Spoon over the squash and spread to cover. In a small bowl, mix the cereal, pecans, brown sugar and melted butter. Sprinkle the crumble mixture over the top of the dish and bake for 20-30 minutes. Perfect for any Fall table!
– Chef Regina