Butternut Squash Casserole (GF)

Ingredients

• 2 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
• 6 medium APPLE W/SKIN, RAW
• 1/2 cup APPLE JUICE, 100% juice; Organic
• 1/4 tsp CINNAMON, GROUND
• 3 cup BUTTERNUT SQUASH, RAW, cubed
• 2 tbsp BUTTER, organic, unsalted
• 1/2 tsp SALT, SEA
• 1 tsp PEPPER, BLACK, GROUND
• 1 cup CORN FLAKES CEREAL, gluten free, RTE
• 1/4 cup BROWN SUGAR, LIGHT
• 1/4 cup PECAN, DRIED, RAW, CHOPPED

Instructions

1. Preheat oven to 350 degrees.
2. Roast butternut squash on a baking sheet until tender, about 45-60 minutes.
3. Allow to cool and mash.
4. Grease a 3 quart casserole with oil. Set aside.
5. Place apple and apple juice in a large non stick skillet and cook over medium heat until tender. Place in the bottom of the prepared dish and sprinkle with cinnamon.
6. Combine squash, butter, salt and pepper and spread over the apples..
7. Crumble the cornflakes, add melted butter, brown sugar and pecans until evenly mixed.
8. Spread over squash mixture.
9. Bake for 30 minutes or until heated through.

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