Apple Butternut Squash Casserole
User Reviews
5
Apple Butternut Squash Casserole
Description
This casserole begins by roasting butternut squash halves flesh-side down until tender, then pureeing the roasted flesh with butter, brown sugar, salt, cinnamon, and nutmeg for a smooth, spiced base layer. Meanwhile, sliced firm apples such as Granny Smith or Honey Crisp are sautéed in butter and brown sugar until softened but still holding shape, then layered beneath the squash purée in a greased casserole dish.
The topping is a mixture of crushed corn flakes, chopped pecans, oats, cinnamon, nutmeg, and melted butter, spread evenly over the squash layer. The casserole is baked at a moderate temperature to brown and crisp the topping while letting flavors meld. This results in a layered dish with soft sweet apples, creamy spiced squash, and crunchy, nutty topping—ideal for a cozy side or dessert.
Ingredients
- 1 butternut squash about 3 lbs, large
- 2 tablespoons coconut oil
- 6 apple thinly sliced but not peeled - about 2 lbs. Use firm apples like Honey Crisp, Granny Smith, Braeburn, and Pink Lady, medium
- 6 tablespoons butter divided, salted
- 1 cup light brown sugar divided
- 1/2 teaspoon salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Topping:
- 2 cups corn flakes cereal
- 1 cup pecans chopped
- 1/4 cup oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 tablespoons butter melted, salted
Instructions
- Preheat oven to 425 degrees F.
- Cut the squash in half lengthwise. Scoop out the seeds and rub the coconut oil on the flesh. Place the squash flesh-side down on a foil-lined baking sheet and roast in the preheated oven for 35-40 minutes, or until tender when pierced with a fork.
- In the meantime, place a large skillet over medium heat and melt 3 tablespoons of butter. Add the sliced apples and 1/4 cup of the brown sugar. Stir and sauté the apples until they're soft, about 10-15 minutes.
- Grease a 3-quart casserole dish.
- Transfer the apples to the prepared casserole dish, BUT NOT the juices from the skillet.
- When the squash is cool enough to handle, scoop out the flesh and add it to a food processor or blender.
- Also, add 3 tablespoons of butter, 1/4 cup of brown sugar, spices, and salt, and process until smooth.
- Spread the squash mixture on top of the sautéed apples.
Topping:
- Reduce oven temperature to 350 degrees F.
- Crush the cornflakes and add them to a small bowl, add the chopped pecans, oats, and the remaining 1/2 cup of brown sugar, spices, and melted butter. Stir well to combine and sprinkle the topping over the squash layer.
- Bake, uncovered, for 25-30 minutes, or until heated through. If the pecans start to burn or turn too brownish, tent the top of the dish loosely with foil.
- Let the dish cool for 10 minutes before serving. It is good warm and cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 322mg | 13% |
| Potassium | 595mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 44g | 88% |
| Vitamin A | 10610IU | 212% |
| Vitamin C | 28mg | 31% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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