Sunny Squash Combo Recipe
Ingredients
| Butternut squash | 2 Pound | |
| Apple pie filling | 1 Can (10oz) | |
| Nutmeg | 1/2 Teaspoon | |
| Seasoned salt | 3/4 Teaspoon | |
| Butter/Margarine | 1 Tablespoon |
Directions
GETTING READY
1. With a sharp knife, halve the squashes and scoop out the seeds and fibers.
2. Peel and dice into 2-inch pieces.
3. Grease a 2 quart baking casserole with butter or oil.
4. Preheat the oven to 350 degree F
MAKING
5. Place the squash cubes in the casserole.
6. Spoon the apple pie filling on top to cover the squash.
7. Sprinkle nutmeg and salt to taste.
8. Evenly spoon butter on top.
9. Cover the casserole with its lid or with foil.
10. Place in the preheated oven and bake squash for 50 to 60 minutes or until fork tender.
SERVING
11. Serve the squash straight out of the casserole.
12. They taste best when warm but they can also be served cold if you like.
1. With a sharp knife, halve the squashes and scoop out the seeds and fibers.
2. Peel and dice into 2-inch pieces.
3. Grease a 2 quart baking casserole with butter or oil.
4. Preheat the oven to 350 degree F
MAKING
5. Place the squash cubes in the casserole.
6. Spoon the apple pie filling on top to cover the squash.
7. Sprinkle nutmeg and salt to taste.
8. Evenly spoon butter on top.
9. Cover the casserole with its lid or with foil.
10. Place in the preheated oven and bake squash for 50 to 60 minutes or until fork tender.
SERVING
11. Serve the squash straight out of the casserole.
12. They taste best when warm but they can also be served cold if you like.
Chef
