Found this in a church cookbook, haven't tried it yet so I am posting it for safe-keeping. As soon as the fall weather arrives in Myrtle Beach I will be trying this! I love squash and this sounds yummy.

Ingredients

6 serv.

fresh butternut squash, peeled and cubed↗2 lbs
apple pie filling20 ounces
pumpkin pie spice1⁄2 teaspoon
nutmeg↗1⁄2 teaspoon
salt↗3⁄4 teaspoon
butter↗1 tablespoon

Step-by-step instructions

1
Peel the squash and cut into 2" cubes. Place in a greased casserole dish, top with the pie filling. Sprinkle with the spices and dot with the butter. Cover with foil and bake at 350* for 50-60 minutes.

Source: food.com

Original recipe ↗

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