Squash Apple Casserole
A perfect side for the fall bounty. Bonus: The fragrance while cooking! Omit walnuts to make nut-free!
5 tablespoons butter, divided
¼ cup of brown sugar
2 teaspoons ground cinnamon
½ cup of coarsely chopped walnuts – optional (Omit for nut-free)
Salt and pepper, to taste
2 ½ cups of butternut squash, cut into 1” cubes
1 ½ cups of pared and sliced apples (any variety)
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Melt 4 tablespoons of the butter. Combine with the brown sugar, cinnamon and the nuts (optional – omit for nut-free). Blend well.
Place the cubed squash in a single layer in a 2-quart casserole dish; drizzle with a bit of the cinnamon butter mixture. Next, add a layer of the sliced apples – and drizzle again with the cinnamon butter mixture. Repeat the layers, alternating with a drizzle of the cinnamon-butter mixture, until all the squash and the apples have been layered. Season with salt and pepper.
Dot the casserole with the remaining tablespoon of butter. Cover casserole and place in the oven for 45 minutes to 1-hour, or until the squash and the apples are tender.
Serve hot.
Serves 4.
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