Butternut Squash and Apple Bake

[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

1. Preheat oven to 375F.
   
2. 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.
   
3. Use a spoon to scoop squash flesh into a mixing bowl. Discard skin.
   
4. Add 1 tablespoon butter, salt, pepper, and brown sugar. Mash it all up. Set aside.
   
   
5. Peel and core the apples.
   
6. Thinly slice the apples.
   
   
7. Butter a 9-inch round pie pan.
   
8. Arrange the apple slices in buttered pan.
   
9. Sprinkle with cinnamon and sugar.
   
   
   
   
10. Spread butternut squash mixture over apples.
    
    
    
    
11. In a small bowl combine topping ingredients. Sprinkle topping over squash.
    
12. 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