Best Butternut Squash Apple Casserole Recipes
LIGHT BUTTERNUT SQUASH & APPLE CASSEROLE
I got this recipe from a Weight Watchers meeting and it has become one of my most favorite recipes! You could probably make it into a dessert by adding a crisp/crumble topping to it or by serving it over ice cream but I love it all by itself!! (2 points per serving)
Provided by Krista Smith
Categories Apple
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place squash & apples in a 9x13 baking dish.
- Blend rest of ingredients until crumbly.
- Sprinkle on squash and apples.
- Cover and bake at 350 for 45-50 minutes.
Nutrition Facts : Calories 96.2, Fat 0.2, SaturatedFat 0.1, Sodium 391.1, Carbohydrate 24.6, Fiber 2.8, Sugar 12.4, Protein 0.8
BUTTERNUT SQUASH/APPLE CASSEROLE
Steps:
- Butter a 2 to 2 1/2 quart baking dish.. Heat oven to 350.. Peel, see, and cut squash into small slices. Core the apples, peel (if desired) and cut into thin slices. Toss squash and apples together. Transfer to the prepared baking dish. Combine brown sugar, flour, salt, and spices; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350 for 50 to 60 minutes, or until squash is tender.
BUTTERNUT SQUASH AND APPLE CASSEROLE
This is a family favorite we always serve at Thanksgiving. My sister got it from the Cheshire Inn, in either VA or MD. Even non-squash lovers love this. A good, less sweet, alternative to the traditional sweet potato casserole.
Provided by QueenOf1211
Categories Apple
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To cook squash, cut in 1/2, clean out seeds, rub all over with olive oil. Put on a baking sheet and cook at 350 for about 45-60 minutes, or until fork pierces it easily.
- Squash Layer - mix first 5 ingredients: squash, butter, brown sugar, salt & white pepper. Set aside.
- Apple Layer - Heat butter over medium heat in a large skillet, add sliced apples, sprinkle with sugar, cover and simmer until barely tender (5 min).
- Topping: Mix together cornflakes, pecans, brown sugar and melted butter in a small bowl.
- Spread applies in a greased 9x13 baking dish, spoon and gently spread squash mixture over apples.
- Sprinkle with cornflake topping.
- Bake at 350 for about 15 minutes.
Nutrition Facts : Calories 202.8, Fat 10.6, SaturatedFat 4.9, Cholesterol 19.1, Sodium 125.2, Carbohydrate 28.7, Fiber 2.7, Sugar 21.7, Protein 1.1
BUTTERNUT SQUASH AND APPLE CASSEROLE
Steps:
- Peel, seed, and cut squash into small slices. Place squash and apple slices in a baking dish, about 11- x 7-inches Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover and bake at 350° for 45 to 55 minutes.
APPLE BUTTERNUT SQUASH CASSEROLE
Found this in a church cookbook, haven't tried it yet so I am posting it for safe-keeping. As soon as the fall weather arrives in Myrtle Beach I will be trying this! I love squash and this sounds yummy.
Provided by Chef53Kathy
Categories Vegetable
Time 1h20m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel the squash and cut into 2" cubes. Place in a greased casserole dish, top with the pie filling. Sprinkle with the spices and dot with the butter. Cover with foil and bake at 350* for 50-60 minutes.
Nutrition Facts : Calories 182.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 352.4, Carbohydrate 42.9, Fiber 4, Sugar 16.6, Protein 1.6
BUTTERNUT SQUASH & APPLE CASSEROLE
Categories Squash
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Butter 9x13 glass baking dish. Stir butter, maple syrup and apple juice in a sauce pan over medium low heat until butter melts. Increase heat and boil until mixture is slightly reduced about 5 minutes. Remove from the heat and whisk in cinnamon, nutmeg and salt. Arrange 1/3 of squash slices in baking dish. Top with half of the apple slices. Alternate remaining slices of apple and squash on top. Sprinkle lightly with salt and pepper and craizins. Pour maple syrup mixture over and cover with foil. Bake until squash is almost tender about 50 minutes. Uncover and bake about 20 minutes longer basting occasionally with the syrup. (Can be made a day ahead. Cover with foil and refrigerate. Rewarm covered about 25 minutes at 350 or microwave for about 8 minutes. Spoon syrup over vegetables and serve.)
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