Butternut Squash Casserole

5 from 4 votes

Butternut Squash Casserole

Sweet apples and butternut squash bake with cinnamon, brown sugar, butter, and pecans in this simple casserole made for fall dinners and holiday tables.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 220

Author: Donnalea Ferguson

Equipment

Ingredients

1 butternut squash
2 apples
¼ cup unsalted butter
½ cup brown sugar
½ teaspoon cinnamon or more to your liking
1 Tablespoon all purpose flour
½ cup chopped pecans or walnuts

Instructions

Preheat oven to 325˚F. Butter a 2 quart casserole dish, or spray with pan release.
In a small bowl, mix together the melted butter, brown sugar, cinnamon, flour and nuts. Set aside.
Cut butternut squash in half and remove seeds. Peel the squash, then cut into 1 inch cubes. Add to casserole dish.
Core apples and cut into 1 inch cubes. Add to the butternut squash.
Add the brown sugar mixture to the squash and apples. Mix slightly.
Bake uncovered for 1 hour.

Notes

Use food-safe gloves when working with butternut squash to prevent hands from staining orange.
Prepare all ingredients before peeling the apples. Toss apples with a bit of lemon juice to prevent browning when exposed to the air.
Refrigerate leftovers in a covered container for up to 4 days.
Reheat leftovers in the microwave or in the oven covered with foil.

Nutrition