Butternut Squash and Apple Casserole With Crumb Topping Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/26/22
Butternut squash and apple casserole

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 6 servings
Yield: 1 casserole

This crumb-topped butternut squash casserole is made with a combination of sliced butternut squash and apples. The apples complement the squash perfectly and the simple crumble topping—lightly spiced with cinnamon and nutmeg—is the perfect finishing touch. 

This is an excellent side dish for any fall meal and it would be a perfect holiday dinner casserole. 

Pecans would be good in the topping as well or use chopped walnuts. It's a good lower carb alternative to a crumb-topped sweet potato casserole, too. Or add it to your menu along with a sweet potato dish.

You can make this casserole with other types of winter squash as well. Hubbard squash, acorn squash, and sugar pumpkins can be used as a replacement for butternut squash in any recipe.

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Ingredients

  • 1 (2- to 2 1/2-pound) butternut squash

  • 2 tart apples, such as Granny Smith

  • 1/2 cup dark brown sugar, firmly packed

  • 4 tablespoons (2 ounces) unsalted butter, chilled

  • 1 tablespoon all-purpose flour

  • 1 teaspoon salt

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

Steps to Make It

  1. Gather the ingredients.

    Ingredients for butternut squash and apple casserole recipe
    The Spruce / Diana Chistruga

  2. Preheat the oven to 350 F / 180 C / Gas 4. 

  3. Butter a 2- to 2 1/2-quart baking dish.

    Butter baking dish
    The Spruce / Diana Chistruga

  4. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.

    Peel, seed, cut squash
    The Spruce / Diana Chistruga

  5. Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut the butter in with a fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover the casserole dish tightly with foil and bake in the preheated oven for 50 to 60 minutes, or until the squash is tender.

    Combine brown sugar, salt, cinnamon
    The Spruce / Diana Chistruga

  6. Serve and enjoy!

    Serve
    The Spruce / Diana Chistruga

Tip

  • To peel a butternut squash, use a sharp chef's knife to cut off the ends of the squash. Hold the squash in one hand and use a sharp vegetable peeler to peel the squash. Place the squash on the cutting board on its flat bottom. Starting at the top, carefully slice it in half with your chef's knife. Scoop out the seeds and scrape out the loose stringy pulp. Slice each half in half again (lengthwise) and then slice each piece crosswise.

Recipe Variations

  • Add chopped pecans or walnuts to the crumb mixture. 
  • Substitute sliced pears for the apples.
Nutrition Facts (per serving)
239 Calories
8g Fat
43g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 239
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 426mg 19%
Total Carbohydrate 43g 16%
Dietary Fiber 8g 28%
Total Sugars 24g
Protein 2g
Vitamin C 29mg 143%
Calcium 97mg 7%
Iron 1mg 8%
Potassium 628mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)