fitfool

I'm always looking for more ways to add vegetables to our diet. Here's an easy dish to cook up several helpings of veggies at once.

Butternut Squash and Apple Bake

Ingredients

1 medium Butternut squash
1 tbsp Butter
1/2 tsp salt
1/4 tsp pepper
1 tbsp brown sugar

2 medium apples, peeled and cored
1/4 tsp cinnamon (I used 1/2 tsp)
2 tbsp brown sugar

Topping:
1 cup corn flakes, slightly crushed
1/4 cup pecans, chopped
1 tbsp butter, melted
1 tbsp brown sugar

Preheat oven to 375F.
Roast butternut squash. (The original called for steaming the squash but I prefer the taste when roasted.) Cut squash in half lengthwise. Remove seeds (and set aside seeds aside to fry up for a snack if desired). Cover roasting pan in foil. Rub vegetable oil over the cut surfaces of the squash and place cut-side-down in the roasting pan. Roast for about an hour until the squash is soft.
Use a spoon to scoop squash flesh into a mixing bowl. Discard skin.
Add 1 tablespoon butter, salt, pepper, and brown sugar. Mash it all up. Set aside.
Peel and core the apples.
Thinly slice the apples.
Butter a 9-inch round pie pan.
Arrange the apple slices in buttered pan.
Sprinkle with cinnamon and sugar.
Spread butternut squash mixture over apples.
In a small bowl combine topping ingredients. Sprinkle topping over squash.
Bake for 25-30 minutes or until apples are tender.

Original Recipe from Mom's Updated Recipe Box by Donna Weihofen
http://www.wisconsinmade.com/wiscmade/recipes/recipe-applesquash.asp (link now dead)

Thread in vegrecipes: http://community.livejournal.com/vegrecipes/1699092.html