A delicious streusel topped butternut squash casserole with sauteed apples! Can be prepared ahead. Keep streusel topping separate until ready to bake.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Squash Layer:
Apple Layer:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.

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  • Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.

  • Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.

  • Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.

  • Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.

  • Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

Nutrition Facts

266 calories; protein 2.1g 4% DV; carbohydrates 38g 12% DV; fat 13.3g 21% DV; cholesterol 29mg 10% DV; sodium 142.5mg 6% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2014
This casserole is delicious. I mostly followed the recipe but had to make a couple of changes according to what I had on hand. I used a variety of apples (Golden Delicious plus two other varieties that I do not remember the names for) and omitted the pecans. I believe that you could use any type of apples that are designated as good for cooking. The flavor of the squash and apples shines in this simple but hearty dish. Read More
(2)
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2014
This casserole is delicious. I mostly followed the recipe but had to make a couple of changes according to what I had on hand. I used a variety of apples (Golden Delicious plus two other varieties that I do not remember the names for) and omitted the pecans. I believe that you could use any type of apples that are designated as good for cooking. The flavor of the squash and apples shines in this simple but hearty dish. Read More
(2)
Rating: 4 stars
04/26/2017
I made this as a breakfast dish and now think of it as a version of apple crisp. I knew my family would love the topping which they did. I followed the recipe pretty closely but was not a real stickler at following measurements. I'm sure I used less sugar and butter than called for with the apples and squash. I probably had more topping than was called for when completed. It was enjoyed by all and I would certainly make again but for now that was the last of my squash until next season. I could also see simply mixing cubed pieces of apple and squash together rather than pureeing the squash on top of the apple slices. Read More
(1)
Rating: 5 stars
04/19/2014
I loved it and so did the other adult who tried it. The two kids (young adults) where not quite so enthusiastic. I think they prejudged it because it had "squash" in it. Read More
(1)
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Rating: 4 stars
10/01/2016
Ok there were a few things that I did a little different. They were purely due to family preferences. I added an extra 2 cups of apples and doubled the topping. I also knew it wouldn't be enough spices for here. I usually make my own mix in the fall and put it in a shaker. So my spices were a cinnamon base (sigon cinnamon) nutmeg allspice and a dash of ginger. I added some to the apples as they were cooking and to the Squash and the topping. I felt the red delicious apples were a little hard this year I cooked them well but they were still a tad to crunchy for me I made apple sauce this week with macintosh and they were awesome. I will make this again but I will probably use macintosh or Cortland apples. But the small amount of spices would never have gone over. My little tweaks made it go over really well here. The kids loved it and it's almost gone. I didn't even get a chance to get a picture as soon as I called dinner they rushed it. I made this with Dutch apple sausage (its made here by one of the butchers at the farmers market) and organic Mac and cheese just in case the kids didn't like it.:/ Tonight they ate Squash lol. Tomorrow is Butternut Squash harvest bread. Read More
Rating: 5 stars
12/06/2017
Excellent dish! I've made this dish a few times now. Everyone loves it. I've played with the recipe every time. As long as you use baking apples it doesn't really matter which ones you use. However if you want a touch more sweetness add some dates to the crumble! Also this dish is excellent if you make it the night before. My family had it for breakfast with a fried egg on top of each piece. OMG it was wonderful! Read More
Rating: 5 stars
11/07/2015
Delicious! Will definitely make again and again. Read More
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Rating: 5 stars
11/14/2013
Great recipe!! This recipe is also good with Red Kuri squash instead of butternut. Read More
Rating: 5 stars
11/13/2019
It was awesome and plan to add it to my Thanksgiving menu. I made smaller portion due to amount of squash in freezer from my summer harvest!!! Made it just like recipe. Ok Read More
Rating: 5 stars
11/13/2017
I made this for a brunch and it was a huge hit. Everyone thought it was pumpkin not squash. I increased the amounts to fill a 9x13 dish. I used Macintosh apples and they cooked nicely. Also added some pumpkin pie spices. I would definitely make it again!! Read More