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Overhead shot of a dish of mashed butternut squash casserole on a wooden table
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5 from 1 vote

Butternut Squash Casserole with Apples and Pecans

Sweet and savory, buttery and crunchy, this mashed Butternut Squash Casserole with apples, brown sugar, and pecans has it all!
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 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 8 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 1 ¾ 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

  • Cut the squash in half lengthwise. Scoop out the seeds. Rub olive oil on the flesh, then place the squash flesh-side down (skin-side up) on a foil-lined baking sheet. Roast in a 425°F oven for 35-40 minutes, or until tender when pierced with a fork.
  • While the squash roasts, melt 2 tablespoons of butter in a large skillet. Add the sliced apples and ¼ cup of the brown sugar. Sauté the apples until they're soft, about 10-15 minutes. Place in the bottom of a 3-quart casserole dish.
  • Use a slotted spoon to transfer the apples to a greased 2-quart or 3-quart casserole dish. Leave the juices from the apples in the skillet -- you don't need them in the casserole dish.
  • While the squash is still warm, but cool enough to handle, use a large spoon to scoop out the cooked flesh. Place the flesh in a food processor or blender. Add 2 tablespoons of butter, ¼ cup of brown sugar, and salt; process until smooth. You don't need to melt the butter, since the warm squash will melt it as they mix. Spread the whipped squash on top of the sautéed apples in the casserole dish.
  • Coarsely crush the Corn Flakes; 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°F for 25 minutes, or until heated through. Keep a close eye on the casserole as it bakes, since the pecans have a tendency to burn easily. You may need to tent the top of the dish loosely with foil during the final 5-10 minutes to prevent excessive browning on top.

Notes

  • Use firm-flesh apples that won't break down into mush during the cooking process. Good options include Honey Crisp, Granny Smith, Braeburn and Pink Lady.
  • Corn Flakes add a unique flavor and a crunchy texture that's hard to replicate with a different ingredient. I highly recommend using the Corn Flakes instead of breadcrumbs or some other substitute. That said, if you really don't care for the Corn Flakes, you might try coarsely crushed Ritz crackers instead.
  • If prepping the casserole in advance, do not add the Corn Flakes topping until right before baking. Otherwise it will become soggy.
  • When preparing the casserole in advance, allow the dish to sit on the counter and come to room temperature for 1-2 hours before baking. Otherwise you will need to extend the baking time in order for the casserole to fully heat through.
  • Keep a close eye on the topping while the casserole bakes. The nuts can burn easily, so you may need to tent the dish loosely with foil during the final few minutes. This will prevent excessive browning on top while the inside of the casserole heats through.

Nutrition

Serving: 1/8 of the casserole | Calories: 595kcal | Carbohydrates: 99g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 496mg | Potassium: 677mg | Fiber: 8g | Sugar: 39g | Vitamin A: 11110IU | Vitamin C: 36.6mg | Calcium: 94mg | Iron: 18.8mg