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Apricot Pumpkin Squash Casserole

Squash and onions are combined with cheese, egg, mayonnaise, Apricot Pumpkin Butter, bell pepper, pecans, butter, sugar, salt and pepper for a delicious casserole dish.

Ingredients

  • 2 lbs. Yellow squash, sliced
  • 1/2 cup Pecans, chopped
  • 1/4 tsp. Salt
  • 1/2 cup plus 2 Tbsp. Cracker crumbs
  • 3/4 cup Water
  • 3/4 cup Cheddar cheese, grated
  • 1/4 cup Bell pepper, finely chopped
  • 1/2 cup Onion, chopped
  • 2 tsp. Sugar
  • 1/4 tsp. Pepper
  • 1 cup Robert Rothschild Farm Apricot Pumpkin Butter
  • 1 Egg, slightly beaten
  • 1/2 cup Mayonnaise
  • 1/4 cup Butter or margarine
  • Directions
    1. Preheat oven to 350 degrees F. Combine squash, onion and water in a saucepan. Bring to a boil then reduce heat and simmer for 5-10 minutes or until squash is tender. Drain and mash.
    2. Combine squash mixture with cheese, egg, mayonnaise, Apricot Pumpkin Butter, bell pepper, butter, pecans, sugar, salt and pepper. Place in a 2 quart casserole dish and sprinkle 1/2 cup cracker crumbs over casserole. Bake for 1 hour at 350 degrees F.

Products used in this recipe

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