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Baked Butternut Squash Casserole

Cathy Dwyer came across this squash casserole years ago. The recipe pairs perfectly with pork or chicken, so she serves it often.—Cathy Dwyer, Freedom, New Hampshire
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings


  • 2 cups sliced tart apples
  • 1 tablespoon sugar
  • 2 tablespoons butter, divided
  • 1 cup mashed cooked butternut squash
  • 1 teaspoon brown sugar
  • 1/8 teaspoon salt
  • Dash white pepper
  • 1/2 cup frosted cornflakes, coarsely crushed
  • 2 tablespoons chopped pecans
  • 2 tablespoons brown sugar
  • 2 teaspoons butter, melted


  • Preheat oven to 350°. In a large skillet, saute apples and sugar in 1 tablespoon butter 4-5 minutes or until crisp-tender. Place in a 1-qt. baking dish coated with cooking spray; set aside.
  • In a small bowl, combine squash, brown sugar, salt, pepper and remaining butter; spoon over apples. Combine topping ingredients; sprinkle over casserole.
  • Bake, uncovered, 15-20 minutes or until heated through and topping is browned.
Nutrition Facts
1 each: 230 calories, 9g fat (3g saturated fat), 13mg cholesterol, 222mg sodium, 41g carbohydrate (25g sugars, 5g fiber), 2g protein.

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