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Butternut Apple Casserole

Total Time

Prep: 25 min. Bake: 50 min.

Makes

12 servings (2/3 cup each)

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

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

  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.

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