My mother like both avocados and coconut milk. I made this fusion ice cream because we have an avocado tree and coconut cream on hand, and it turned out beautifully. It has a pleasant coconut aroma and a wonderful, appealing color from the avocado. Just too good to resist. To wow your guests, do something unique.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 pounds buttercup squash – peeled, seeded, and cut into 3/4-inch chunks
- ¼ cup butter
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- 1 dash white pepper
- 1 ½ tablespoons butter
- 6 cups sliced peeled apples
- ¼ cup white sugar
- 1 ½ cups cornflakes cereal, coarsely crushed
- ½ cup chopped pecans
- ½ cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
- Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
- Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
- Bake in the preheated oven until heated through, about 15 minutes.
- The squash for this recipe can also be baked in an oven, or cooked in a microwave. It is also a great way to use leftover squash.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 8 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 193 mg |
| Sugars | 32 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Reduced sugar. It’s a very sweet dish. Otherwise, it’s delicious!
Delicious
This is a fantastic combination! I did stir the apples and squash mixes together before adding the topping. Every one at the table loved it.
made this for Thanksgiving, it was a huge hit. not so good for the diet, but tasted sooooo good. definately using afain
I will make it again. I used yellow crookneck squash and red delicious apples. could not even taste the squash, very good cold.
Would not make any changes. Loved it just the way it is. Had family and friends over and many wanted the recipe. Easy to make.
I love this recipe but alter in the following ways: carmelize the apples by cooking over high heat uncovered, then top casserole with apples followed by bran flake crumble (I use flakes out of Raisin Bran cereal and cut brown sugar to 1/4 cup)
Fantastic. Took it to the church potluck and everyone loved it. Used leftovers in my morning oatmeal. Yum!
So I love to bake, and in the interest of using the buttercup squash I’ve had with no idea what to do with it, I seen this recipe and thought I’d try it. Like others, I’ve made a couple alterations myself. I seeded and quartered the squash and baked it in the oven on 350 for about 30 minutes, just till it was soft enough to peel off the skin. Then I cut it in chunks, thru it in my blender (don’t have a processor) and added 4 tbls butter, brown sugar and roughly 3 tbls vanilla, pureed it until thick and creamy, poured over apples in the pan (used granny smith’s) and used cinnamon toast crunch cereal and blended that into crumbs, poured it over the squash puree, baked and topped it with whip cream. Shared with the neighbors and they brought back an empty pan and asked for the recipe. Good idea to use a squash!
I used butternut squash, cubed apples and squash and simmered together in a deep skillet until tender, then drained and added butter and used brown sugar instead of white as I was out of white sugar, and brought back to a boil. I did not purée squash due to limited time. I then placed mixture in baking dish. For topping, I didn’t have corn flakes on hand so I used Post Great Grains with raisins, dates and pecans and blended with softened butter and brown sugar. Wonderful! I will make this at Thanksgiving!
Very good! My family was a bit uncertain when they heard it had squash in it, but the dish was almost empty when dinner was over! The only things I did different was I used honey nut cherrios in place of cornflakes because that was what I had, and I didn’t use the pecans because I didn’t have any, but next time I will!
I made this for a church potluck, but didn’t do the apples, because it was a last minute decision and I didn’t have any. Everyone loved it, and I got lots of requests for the recipe. I’d make it again for sure. maybe next time I’ll actually think ahead and buy apples!
LOVED this recipe! Served it at our Canadian Thanksgiving celebration and it was a hit. I followed the recipe to a T, including the boiled squash. Worked like a charm!
Awesome, could be used in place of sweet pots. I did add about 1/8 tsp cinnamon.
Had buttercup squash in my CSA box and since I’d been inundated with squash, I wanted to try something other than baking/roasting or making a quick bread. Took this to Thanksgiving dinner and boy, did it go fast! Everyone LOVED it. I ended up using buttercup and acorn squash in this and I diced the apples rather than sliced, but otherwise followed the recipe. So good! Passed the recipe on to everyone there! Thank you so much for sharing. This is a keeper!
I made this last night as a “rehearsal” for Thanksgiving. My husband and I loved it!! I did add about two tablespoons more of the brown sugar and I cubed the apples. It was easy to make and tasted wonderful.
Made this over the Christmas holidays and it was definitely a favorite among squash lovers. Next time, though I’d cut the apples into smaller pieces. The topping was delicious.
Took this for thanksgiving and most of it was still left afterward. Make sure that you completely puree the squash, I used my food processor and it was still not pureed enough. It had a very odd texture that was hard to get over. I would also cut the squash amount down to 2lbs as the flavor was almost overpowering.
Yummy! I made this for Thanksgiving and had a request to make it for Christmas too. Liked by everybody. At Thanksgiving, I made it with buttercup squash (looks like a smal green & orange pumpkin), but it was VERY difficult to peel even after microwaving for 5min. Probably the easiest way to use the buttercup squash would be to cut in half, scoop out seeds, bake for about an hour at 350 degrees, then scoop out the squash and then prepare as the recipe says. For Christmas, I used butternut squash and it was much easier to prepare and just as delicious. I used a mix of apples including macintosh and cut them up into small wedges (not sliced or diced). For topping I used Special K with cinnamon and pecans for the cereal. Lastly, I put everything in the crockpot instead of baking and kept on low until ready to eat.
good! but…it needs more brown sugar.
My brother-in-law who will eat no vegetables, actually asked for seconds on this one. It was truly more like a dessert than a vegetable side-dish. It was really spectacular.