Sweet and savory, buttery and crunchy, this Apple and Butternut Squash Casserole with brown sugar and pecans has it all!
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.
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.
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.
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.
Bake, uncovered, at 350 degrees F for 25 minutes, or until heated through.
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.