2 Reviews of Baked Squash and Apple Casserole

From: Kristiina

On Sep 4, 2008

I love this recipe!! I got this one from a WW meeting last fall and made it for Thanksgiving...everyone LOVED it! Thanks for posting this, I lost it in a move earlier this year!

From: Trixyinaz

On Nov 5, 2007

I used about 6 cups of cubed butternut squash (1 squash) as I didn't know what to do with the rest of the squash if I only used 2 cups. I only had 2 apples so I didn't increase that. I wasn't sure what Splenda brown sugar was so I just used light brown sugar. I slighly increased the brown sugar and margarine to 1/3 cup and the flour to 2 tablespoons to make up for the extra squash. I also increased the temperature to 390 degrees and baked for about 40 minutes. I could not wait to eat it...it smelled wonderful and tasted even better. However, next time I am going to cut down on the brown sugar. It was a bit too sweet for me. This was my main course for dinner and I had the leftovers tonight. My 3 year old LOVED it too! I bought another squash and will be cooking it up again this week to keep in the freezer for lunch. Can't wait to make again!