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–+ servings
butternut squash casserole in a white casserole dish
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5 from 4 votes

Butternut Squash Casserole

This cozy and creamy butternut squash casserole has apples and cinnamon and a crunchy pecan topping.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 8 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

Calories: 220 | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 9mg | Potassium: 428mg | Fiber: 4g | Sugar: 20g | Vitamin A: 10172IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 1mg