by Téalin Robinson
Whenever Thanksgiving rolls around, you begin to think about the wonderful food your family will cook, which results in copious amounts of leftovers to be turned into whatever crazy concoction you can think of. Unlike the traditional Thanksgiving feast most people enjoy, my family goes straight to the unusual dishes you would only think of creating in a food science class. Occasionally the experiments lead to delicious versions of turkey soup or sweet potato burritos.
Several years ago, amidst our untraditional Thanksgiving, my grandmother attempted a new dessert recipe, in addition to the usual pumpkin, apple and blueberry pies. Somehow the idea that apples, squash and corn flakes mixed together would create an unforgettable taste, came to my grandmother. Since that Thanksgiving, this delectable Butternut Squash Casserole became a fall season staple in my household.
3 c mashed, cooked butternut squash
¼ c + 2 Tbsp butter, room temperature
¼ c brown sugar
¼ tsp salt
¼ tsp black pepper
6 c sliced Jonathan and Granny Smith apples
¼ c sugar
2 Tbsp butter
½ c chopped pecans
½ c brown sugar
1 ½ c corn flakes (crushed)
Begin by peeling and cooking your butternut squash until soft and mashable. Then combine the cooked squash, butter, brown sugar, salt and pepper in a large bowl, and then set it aside. Next, heat 2 tablespoons of butter in a skillet, and then add the sliced apples. Sprinkle them with sugar for extra sweetness. Then, cover and simmer the apples over low heat until they are browned and barely tender. Finally, spread the apple mixture in the bottom of an oval 3 qt casserole dish, and spoon the squash mixture over the apples.
Next, to begin the topping, melt the butter over the cornflakes in a medium sized bowl, and mix in the nuts. Place the topping over the squash and bake it at 350 F for 20-25 minutes. Eat this unusual dessert warm and sliced like a pie.