Butternut Squash Casserole With Apples
Try this easy butternut squash casserole with apples and pecans for a cozy side dish.
Servings: 8 servings
Calories: 225
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.
- 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: 225 | Carbohydrates: 34g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 9mg | Potassium: 439mg | Fiber: 4g | Sugar: 21g | Vitamin A: 10177IU | Vitamin C: 22mg | Calcium: 68mg | Iron: 1mg