5 from 18 votes
Apple Butternut Squash Casserole
Apple Butternut Squash Casserole combines tender roasted butternut squash with sautéed sweet-tart apples layered beneath a crunchy topping of corn flakes, pecans, and oats spiced with cinnamon and nutmeg. The squash base is blended smooth with butter, brown sugar, and warming spices, creating a sweet, creamy foundation beneath the crisp-textured topping. This casserole balances soft fruit and rich squash with nutty, crunchy contrast.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
8
servings
Calories:
502 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 502
% 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.