Butternut Squash Casserole with Apples

5 from 4 votes

Butternut Squash Casserole with Apples

This butternut squash casserole with apples layers creamy roasted squash, sweet sautéed apples, and a crunchy brown sugar pecan topping for a delicious make-ahead holiday side dish.

Course Side Dish

Cuisine American

Keyword butternut squash and apple casserole, Butternut Squash Casserole, Butternut Squash Casserole with Brown Sugar and Pecans, mashed butternut squash casserole

Prep Time 1

Cook Time 25

Total Time 1 25

Servings people

Calories 595kcal

Author Blair Lonergan

Ingredients

1 large butternut squash (about 3 lbs.)
1 tablespoon olive oil
4 medium apples, thinly sliced but not peeled (about 1¾ lbs.)
7 tablespoons salted butter, divided
¾ cup light brown sugar, divided
½ teaspoon salt
2 cups Corn Flakes cereal
1 cup chopped pecans

Instructions

Roast the squash: Preheat the oven to 425°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the flesh with olive oil, then place the squash cut-side down on a foil-lined baking sheet. Roast for 35-40 minutes, or until tender when pierced with a fork.
Cook the apples: While the squash roasts, melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced apples and ¼ cup of brown sugar. Cook, stirring occasionally, until the apples are soft, about 10-15 minutes.
Transfer the apples: Use a slotted spoon to transfer the apples to a greased 2- or 3-quart casserole dish, leaving the excess juices behind in the skillet.
Prepare the squash: When the roasted squash is cool enough to handle, scoop the cooked flesh into a food processor or blender. Add 2 tablespoons of butter, ¼ cup of brown sugar, and the salt. Process until smooth. Spread the whipped squash evenly over the apples in the casserole dish.
Make the topping: Coarsely crush the Corn Flakes and place them in a small bowl. Add the chopped pecans, remaining ¼ cup of brown sugar, and remaining 3 tablespoons of melted butter. Stir until combined.
Assemble: Sprinkle the Corn Flakes and pecan topping evenly over the squash.
Bake: Reduce the oven temperature to 350°F. Bake the casserole uncovered for about 25 minutes, or until heated through and golden brown on top. Watch the pecans closely and tent the dish loosely with foil during the final 5-10 minutes if the topping starts to brown too quickly.

Notes

Choose a large butternut squash, about 3 pounds, which should yield approximately 3-4 cups of cooked flesh.
There's no need to peel the squash before roasting. Simply scoop out the tender flesh once it's cooked.
Use firm apples such as Honeycrisp, Granny Smith, Braeburn, or Pink Lady. Leave the peels on and slice the apples thinly.
Transfer the sautéed apples to the casserole dish with a slotted spoon, leaving behind excess liquid.
For additional warm flavor, add a pinch of cinnamon, nutmeg, or ginger to the squash.
Corn Flakes give the topping its signature crunch. Coarsely crushed Ritz crackers can work as an alternative, although the flavor will be different.
Substitute chopped walnuts for the pecans if desired.
To make ahead, assemble the apple and squash layers up to 24 hours in advance. Refrigerate without the topping, then add the topping just before baking.
Keep a close eye on the topping as the casserole bakes. Tent loosely with foil if the pecans start to brown too quickly.
Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.

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