![]() ![]() Saute apples until they are soft, for about 10 to 15 minutes. Once it melts, add the apple slices and 1/4 cup of brown sugar and give it a stir. Saute apples: While the squash bakes, melt three tablespoons of butter in a large skillet.When it is done, turn the oven down to 350 degrees F. Cook the squash: Now, roast squash in your preheated oven for 35 to 40 minutes or until fork-tender and lightly browned.Rub oil on the fleshy part and place it skin-side up in a foil-lined baking dish. ![]() Prep your squash: In the meantime, cut squash in half lengthwise and use a spoon to remove the seeds.Preheat oven: First, preheat oven to 425 degrees F and grease a casserole dish.How to make squash and apple casserole from scratch? Chopped pecans: Toast your pecans to give your casserole a slightly nutty and sweet flavor.They are just for blending in the topping. Oats: Quick-cooking oats are best, but you can use any kind.Corn flakes cereal: For an extra crunchy topping.Salt: Brings out the flavors of all the other ingredients.Cinnamon: Goes well with nutmeg for warm fall flavors.Nutmeg: Gives a slightly sweet and nutty flavor without too much sweetness.Salted butter: Adds a rich buttery flavor throughout the dish.Light brown sugar: For a warm sweetness in each layer.Coconut: This unique ingredient gives your butternut squash mixture a distinctly tropical flavor and a chewier texture.You do not want them to turn into applesauce. Cored apples: Make sure you cut thin apple slices and do not remove the peel.Large butternut squash: You need about three pounds of butternut squash.After gathering all you need, find the recipe card at the bottom of the page for the details. All the ingredients play an important role in the flavors and texture of this delicious squash apple casserole.
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