Meals Matter

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Contributed By: maiadawnrc
Michelle Croan's scrumptious, sweet, and savory dish, winner of Quick & Simple's Tastiest Thanksgivi

wonderful complement for poultry or pork

Ingredients

Topping

4 teaspoon( S) sugar

3 cup( S) cornflakes, coarsely crumbled

3/4 cup( S) pecans, chopped

4 tablespoon( S) butter, melted

Apple Mixture

2 1/2 tablespoon( S) butter

6 1/2 Large cooking apples, peeled, cored and sliced (not too thin)

4 teaspoon( S) granulated sugar

Squash Mixture

6 cup( S) (fresh or frozen cubed butternut or other dry) squash, boiled until tender

4 tablespoon( S) butter

2 tablespoon( S) brown sugar

1/4 teaspoon( S) salt

Preparation

Preheat oven to 350 degrees F. Mix topping ingredients in a bowl; set aside.

Prepare apples: Heat 2 1/2 tablespoons butter in a skillet over medium heat. Add apples and sauté about 3 minutes, or until tender. Stir in granulated sugar. Transfer to a glass or ceramic 9" x 13" baking pan, spreading apples evenly.

Prepare squash: In a bowl, mash cooked squash with 4 tablespoons butter, brown sugar, and salt. Spread squash evenly over apples. Sprinkle cornflake topping over squash.

Bake for 20 minutes, or until topping is golden brown and crunchy.

Each serving: About 387 calories, 3g protein, 46g carbohydrate, 24g fat (10g saturated), 5g fiber, 43mg cholesterol, 330mg sodium

Photo: Philip Friedman for Studio D

COOKING INFOServes 8

Yield --

Prep Time 15 minutes

Cook Time 32 minutes

Total time 47 minutes

Oven Temp --

Edit serving size

Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)Calories 387

Total Fat 24g

Saturated Fat 10g

Cholesterol 43mg

Sodium 330mg

Total Carbohydrate 46g

Dietary Fiber 5g

Sugars --

Protein 3g

Calcium --

Cook's Notes

we used grannysmith for a wonderful tart and crisp flavor. Would also try pears and cranberries as complements and a winter addition.

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