OK, This is an easy one…designed for those of us who shy away from kitchen challenges…You can substitute Mashed Sweet Potato for the Squash if you prefer!!
Bourbon Apple Squash Casserole—
First.. Split and bake one large Butternut Squash. When soft, Scrape the meat out of the shell and mash it up.(Drain excess liquid and discard) Put squash into the bottom of a large ovenproof casserole ‘bowl’. Sprinkle a bit of brown sugar and cinnamon on the squash (to taste)(I tend to like my Squash to be "Pie-Sweet")
Second.. Peel and slice 6 large apples (We used Granny Smith’s, but pick a variety you like). Put in Large frying pan add 1/2 cup water, 1/2 cup KENTUCKY BOURBON (We use Barton #7 for cooking for ourselves, and Knob Creek for Company!!)
Sprinkle a teaspoon of cinnamon over the apples and about 1/2 cup of Brown Sugar. Cook over moderate heat until the Apples begin to soften . Meantime mix a bit of thickener using cornstarch (a little more than a tablespoon added to water to dissolve. Add this to the pan full of apples and continue to heat until the mixture has a decent ‘thick apple pie appearance’.
Then pour the Apple mix over the top of the squash in the casserole bowl. Bake at @350 degree-oven until heated through and through.
Serve warm or hot.