Butternut Apple Casserole Recipe

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Butternut Apple Casserole Recipe

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5 1 1
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When we want to share our bounty, we bake a casserole of butternut squash, apples and spices. Top it with a buttery cinnamon streusel and pecans. —Lorraine J. Darocha, Mountain City, Tennessee
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

  • 1 medium butternut squash (3 pounds), peeled and cut into 1/2-inch cubes
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large apples, peeled and cut into 1/2-inch cubes
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 1/2 cup cold butter, cubed
  • 2/3 cup chopped pecans

Directions

Preheat oven to 350°. In a 6-qt. stockpot, bring 1 in. of water to a boil. Add squash; cook, covered, 5 minutes or just until crisp-tender. Drain.
Meanwhile, in a large bowl, mix brown sugar, cinnamon, ginger and nutmeg. Add apples and cooked squash; toss to coat. Transfer to a greased 13x9-in. baking dish.
In a small bowl, mix flour, sugar and cinnamon; stir in syrup. Cut in butter until crumbly; sprinkle over casserole. Bake, uncovered, 50-60 minutes or until squash is tender, sprinkling with pecans during the last 10 minutes. Yield: 12 servings (2/3 cup each).
Originally published as Butternut Apple Casserole in Taste of Home Christmas Annual Annual 2015, p63

  • 1 medium butternut squash (3 pounds), peeled and cut into 1/2-inch cubes
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large apples, peeled and cut into 1/2-inch cubes
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 1/2 cup cold butter, cubed
  • 2/3 cup chopped pecans
  1. Preheat oven to 350°. In a 6-qt. stockpot, bring 1 in. of water to a boil. Add squash; cook, covered, 5 minutes or just until crisp-tender. Drain.
  2. Meanwhile, in a large bowl, mix brown sugar, cinnamon, ginger and nutmeg. Add apples and cooked squash; toss to coat. Transfer to a greased 13x9-in. baking dish.
  3. In a small bowl, mix flour, sugar and cinnamon; stir in syrup. Cut in butter until crumbly; sprinkle over casserole. Bake, uncovered, 50-60 minutes or until squash is tender, sprinkling with pecans during the last 10 minutes. Yield: 12 servings (2/3 cup each).
Originally published as Butternut Apple Casserole in Taste of Home Christmas Annual Annual 2015, p63

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delowenstein User ID: 3766053 236268
Reviewed Nov. 3, 2015

"I prepared this casserole, only I used one 12-oz. package cooked frozen butternut squash which I cooked in my microwave oven according to instructions given. I'd added the maple syrup to the brown sugar, ground cinnamon, 1/4 tsp. each ground nutmeg and cloves, the ginger, and 2 large UNPEELED apples, cut into pieces. For topping, I'd used 1/4 cup cold butter, cut in cubes and 1/3 cup crushed GINGERSNAPS instead of the chopped pecans. I'd used a 9" greased square pan OR a 1-1/2-qt. greased baking dish-I'd used PAM

non-stick cooking spray to coat my baking pan/baking dish. I did not use the maple syrup in the topping! I'd baked the casserole at least 45 minutes. This dish was delicious! It's definitely a keeper! Thank you for sharing, Lorraine Darocha! delowenstein"

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