Karen Turner PHD | Autumn Butternut Casserole
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Autumn Butternut Casserole

Autumn Butternut Casserole

3 cups mashed, cooked butternut squash
1/4 cup butter
1 tablespoon brown sugar
1/4 teas. salt
1 1/2 tablespoon butter
6 cups of Jonathan apples(about 2 lbs)
1/4 cup sugar
1 1/2 cups of corn flakes crushed
1/2 cup brown sugar 2 tablespoon butter
Season squash with 1/4 cup of butter, 1 tablespoon brown sugar, 1/4 teas. salt. Heat 1 1/2 tablespoons butter in a skillet with the sliced apples sprinkle with 1/4 cup sugar cover and simmer over low heat until barely tender about 5 mins. Spread in a 3 qt. casserole and spoon mashed squash evenly over apples. Mix corn flakes with 1/2 cup brown sugar 7 melted butter. Sprinkle over squash. Bake 350 degrees for 15 mins.

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