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Butternut Squash and Apple Casserole

User Rating 5 Star Rating (3 Reviews)


Butternut Squash Casserole

Butternut Squash and Apple Casserole

Diana Rattray
This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar. This is a tasty side dish for any fall meal, and it would be a perfect holiday dinner casserole.


  • 1 small butternut squash (about 2 to 2 1/2 lbs)
  • 2 tart apples
  • 1/2 cup brown sugar, firmly packed
  • 4 tablespoons butter, cold
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. 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.

Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Covered dish pleaser, Member geriwag

Everyone at the church covered-dish event loved it. Two ladies asked for the recipe. The only down side to this recipe is slicing the butternut squash. A large, sharp knife and strength are required. Do not attempt this recipe if you are not feeling strong.

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