Butternut Squash and Apple Casserole With Crumb Topping

Butternut squash and apple casserole
Diana Rattray
Ratings (26)
  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
332 Calories
10g Fat
62g Carbs
4g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 332
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 20mg 7%
Sodium 250mg 11%
Total Carbohydrate 62g 22%
Dietary Fiber 7g 24%
Protein 4g
Calcium 146mg 11%
*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.)

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 Thanksgiving or 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.

Ingredients

  • 1 small butternut squash (about 2 to 2 1/2 lbs)
  • 2 tart apples, such as Granny Smith
  • 1/2 cup brown sugar, dark or brown, firmly packed
  • 4 tablespoons butter, chilled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). 

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

  3. 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.

  4. 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.

Tips

  • How to Peel a Butternut Squash: with a sharp chef's knife, cut off the ends of the squash. Hold the squash in one hand and use a sharp vegetable peeler or y-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. Continue with the recipe.

Recipe Variations

  • Add chopped pecans or walnuts to the crumb mixture. 
  • Substitute sliced pears for the apples.