Butternut Squash and Apple Casserole
Butternut Squash and Apple Casserole is a delightful side dish that expertly combines the sweet flavors of butternut squash and apples. Infused with a mix of fall spices and topped with a crunchy, nutty layer, this casserole is a favorite during the cooler months and holiday gatherings.
Servings 6 people
Ingredients
- 1 large Butternut Squash
- 3 Apples
- 4 Garlic Cloves
- 1 stick Butter
- 1/4 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 cup Rolled Oats
- 1/2 cup Pecans
- 1/4 cup Maple Syrup
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
Instructions
Prep & Cook Butternut Squash
- Select a firm butternut squash with a solid beige color, free from bruises or soft spots. Place it on a sturdy cutting board and carefully slice it in half lengthwise using a sharp chef’s knife.
- Scoop out the seeds and stringy pulp from each half using a spoon, leaving smooth, clean cavities.
- Set your oven to 375°F (190°C).
- Arrange the squash halves, cut side down, on a parchment paper-lined baking sheet. Drizzle with olive oil to help with caramelization.
- Bake in the preheated oven for about 45 minutes to 1 hour, or until the flesh is tender and easily pierced with a fork. Allow the roasted squash to cool for 25 minutes.
- Once cooled, scoop the roasted squash into a large mixing bowl.
- Add the melted butter, 1/4 cup granulated sugar, and 1/2 cup brown sugar to the squash. Stir until the butter and sugars are well incorporated.
- Sprinkle in 1/4 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg. Gently mix to ensure even distribution of spices.
- Let the seasoned squash mixture sit to allow flavors to meld.
Prep & Cook Apples
- Choose firm, crisp apples like Honeycrisp or Granny Smith. Peel them, then slice into even wedges.
- In a large frying pan, melt a generous amount of butter over medium heat. Add the sliced apples, spreading them out evenly.
- Sprinkle 1/4 cup granulated sugar over the apples to help caramelize them.
- Sauté the apples, stirring gently but often, until they turn light brown and the sugar dissolves, about 5-7 minutes. The apples should be tender but still hold their shape.
- Remove the apples from the heat and let them cool slightly.
Make Topping
- In a medium bowl, mix 1 cup rolled oats, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 1 tsp cinnamon.
- Incorporate 1/2 cup melted butter into the oat mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in 1/2 cup chopped pecans and 1/4 cup maple syrup until everything is evenly coated and crumbly.
- Reserve the topping mixture for layering on the casserole.
Assemble
- Lightly grease a large baking dish to prevent sticking.
- Spread the caramelized apples evenly at the bottom of the dish.
- Top with the seasoned butternut squash mixture, ensuring it covers the apples completely.
- Evenly sprinkle the oat, sugar, pecan, and maple syrup topping over the squash layer.
Bake
- Place the assembled casserole in the preheated oven and bake for 30 minutes, or until the topping is golden brown and crunchy.
- Remove from the oven and let the casserole cool for a few minutes before serving.
Serve
- For an extra touch, you can garnish with a sprinkle of additional chopped pecans or a drizzle of maple syrup.
- Serve warm as a delightful side dish during your favorite fall meals or holiday gatherings.