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Apple and Butternut Squash Casserole
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins

Sweet and savory, buttery and crunchy, this Apple and Butternut Squash Casserole with brown sugar and pecans has it all!

Course: Side Dish
Cuisine: American
Keyword: Butternut Squash Casserole, Butternut Squash Casserole with Brown Sugar and Pecans, Roasted Butternut Squash Casserole
Servings: 8 people
Calories: 595 kcal
Author: Blair
  • 1 large butternut squash
  • 4 medium apples, thinly sliced but NOT peeled
  • 7 tablespoons salted butter, divided
  • ¾ cup brown sugar, divided
  • ½ teaspoon salt
  • 2 cups Corn Flakes cereal
  • 1 cup chopped pecans
  1. Cut the squash lengthwise in half. Scoop out the seeds. Place the squash skin-side up on a foil-lined baking sheet and bake at 425 degrees F for 30 minutes, or until tender when pierced with a fork.

  2. While the squash roasts, melt 2 tablespoons butter in a large skillet. Add apples and ¼ cup of brown sugar. Sauté until apples are soft (about 10-15 minutes). Place in the bottom of a 3-quart casserole dish.

  3. Using a large spoon, remove the cooked flesh of the squash and place it in a food processor or blender. Add 2 tablespoons of butter, ¼ cup of brown sugar, salt, and process until smooth. Spread the whipped squash on top of the sautéed apples in the casserole dish.

  4. Crush the Corn Flakes and place them in a small bowl. Add the chopped pecans and the remaining ¼ cup of brown sugar. Combine with 3 tablespoons of melted butter. Sprinkle the topping over the squash.

  5. Bake, uncovered, at 350 degrees F for 25 minutes, or until heated through.

Recipe Notes

Can you freeze Butternut Squash Casserole?

Yes! This Apple and Butternut Squash Casserole is a make ahead side to take the pressure off of a busy holiday meal. To freeze or refrigerate the casserole and bake it later, assemble the casserole through Step #3 -- before adding the topping. Let the casserole come to room temperature, wrap tightly, and freeze for up to 2 months. 

To bake from frozen, thaw in the refrigerator overnight. Allow the refrigerated casserole to come to room temperature, sprinkle with Corn Flakes topping, and bake according to instructions below.


  • Prep ahead! My mom always makes this casserole at least 1 or 2 days in advance of Thanksgiving so that she's not scrambling and rushed at the last minute. You can freeze the casserole (as described above), or just keep it refrigerated for a few days. If prepping the casserole ahead, do not add the Corn Flakes topping until right before baking. Otherwise it will become soggy.
  • You can use any variety of apples that your family enjoys. We often pick a blend of Granny Smith, Honey Crisp, Fuji, Gala or Jazz apples. This offers a nice balances of firm texture and sweet-tart taste.
  • Feel free to replace the chopped pecans with chopped walnuts or slivered almonds if you prefer.
  • While the recipe says that it yields 8 servings, that's being conservative. With a big Thanksgiving spread, this dish will probably feed a lot more than 8 people. It's rich, and a little bit goes a long way -- especially when combined with Southern Cornbread Stuffing!
Nutrition Facts
Apple and Butternut Squash Casserole
Amount Per Serving (1 /8 of the casserole)
Calories 595 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 496mg22%
Potassium 677mg19%
Carbohydrates 99g33%
Fiber 8g33%
Sugar 39g43%
Protein 8g16%
Vitamin A 11110IU222%
Vitamin C 36.6mg44%
Calcium 94mg9%
Iron 18.8mg104%
* Percent Daily Values are based on a 2000 calorie diet.