A delightful casserole of butternut squash and apples with streusel topping! It is possible to plan ahead. Till you’re ready to bake, keep the streusel topping separate.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 cups mashed, cooked butternut squash
- ¼ cup butter, softened
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 1 ½ tablespoons butter
- 6 cups peeled and sliced Red Delicious apples
- ¼ cup white sugar
- ⅓ cup all-purpose flour
- ⅓ cup rolled oats
- ⅓ cup firmly packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup butter
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
- Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
- Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
- Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
- Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
- Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 5 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 143 mg |
| Sugars | 23 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very Good! A lot of flavor and a good addition to any meal.
I made this for Friendsgiving and we all loved it. I substituted pecans for rice crispy treats due to a nut allergy. It does have a dessert apple crisp vibe.
I didn’t add as much sugar as the recipe said to you because I was running low. But other than that either followed the recipe and it was delicious.
Delicious taste of Fall!
It was awesome and plan to add it to my Thanksgiving menu. I made smaller portion due to amount of squash in freezer from my summer harvest!!! Made it just like recipe. Ok
Best butternut squash recipe. Excellent
Excellent dish! I’ve made this dish a few times now. Everyone loves it. I’ve played with the recipe every time. As long as you use baking apples it doesn’t really matter which ones you use. However, if you want a touch more sweetness add some dates to the crumble! Also, this dish is excellent if you make it the night before. My family had it for breakfast with a fried egg on top of each piece. OMG it was wonderful!
I made this for a brunch and it was a huge hit. Everyone thought it was pumpkin, not squash. I increased the amounts to fill a 9×13 dish. I used Macintosh apples and they cooked nicely. Also added some pumpkin pie spices. I would definitely make it again!!
I made this as a breakfast dish and now think of it as a version of apple crisp. I knew my family would love the topping, which they did. I followed the recipe pretty closely but was not a real stickler at following measurements. I’m sure I used less sugar and butter than called for with the apples and squash. I probably had more topping than was called for when completed. It was enjoyed by all and I would certainly make again but for now that was the last of my squash until next season. I could also see simply mixing cubed pieces of apple and squash together rather than pureeing the squash on top of the apple slices.
Ok there were a few things that I did a little different. They were purely due to family preferences. I added an extra 2 cups of apples and doubled the topping. I also knew it wouldn’t be enough spices for here. I usually make my own mix in the fall and put it in a shaker. So my spices were a cinnamon base (sigon cinnamon), nutmeg, allspice and a dash of ginger. I added some to the apples as they were cooking and to the Squash and the topping. I felt the red delicious apples were a little hard this year, I cooked them well but they were still a tad to crunchy for me, I made apple sauce this week with macintosh and they were awesome. I will make this again but I will probably use macintosh or Cortland apples. But the small amount of spices would never have gone over. My little tweaks made it go over really well here. The kids loved it and it’s almost gone. I didn’t even get a chance to get a picture, as soon as I called dinner they rushed it. I made this with Dutch apple sausage (its made here by one of the butchers at the farmers market) and organic Mac and cheese just in case the kids didn’t like it. :/ Tonight they ate Squash lol. Tomorrow is Butternut Squash harvest bread.
Delicious! Will definitely make again and again.
This casserole is delicious. I mostly followed the recipe but had to make a couple of changes according to what I had on hand. I used a variety of apples (Golden Delicious plus two other varieties that I do not remember the names for) and omitted the pecans. I believe that you could use any type of apples that are designated as good for cooking. The flavor of the squash and apples shines in this simple, but hearty dish.
I loved it and so did the other adult who tried it. The two kids (young adults) where not quite so enthusiastic. I think they prejudged it because it had “squash” in it.
Great recipe!! This recipe is also good with Red Kuri squash instead of butternut.