About this recipe:A wonderful way to serve squash. Sliced apples are topped with mashed buttercup squash, crushed cornflakes, pecans and brown sugar, then baked. Serve as a side dish.
1.35kg buttercup squash, peeled, seeded and cut into 1.75cm chunks
1 tablespoon dark brown soft sugar
1/4 teaspoon salt
1 dash white pepper
650g sliced peeled apples
4 tablespoons caster sugar
40g cornflakes cereal, coarsely crushed
60g pecans, chopped
110g dark brown soft sugar
2 tablespoons melted butter
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat an oven to 180 C / Gas 4.
Place the squash pieces in a saucepan and cover with water. Bring to the boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 50g butter, 1 tablespoon dark brown soft sugar, salt and white pepper.
Heat the 25g butter in a large frying pan over low heat; stir in sliced apples and sprinkle with the caster sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3 litre baking dish. Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 110g dark brown soft sugar and melted butter. Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.
If buttercup squash is unavailable, substitute in acorn or butternut squash.