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Baked Winter Squash and Apple Casserole with Crispy Topping - Kids and adults will both love this delicious side dish!

Last weekend, I walked into our kitchen to the wonderful smells of my husband Jack cooking up a new recipe.

He was also talking to himself, muttering “Oh my God – this is good…” and Jack seemed especially pleased with his culinary creation!

That ‘creation’ was today’s recipe for Baked Winter Squash and Apple Casserole with Crispy Topping – and yes – this recipe IS good! VERY good – in fact!

Baked Winter Squash and Apple Casserole with Crispy Topping - Kids and adults will both love this delicious side dish!

Jack made this recipe – intending for it to be a sweeter side dish to complement a more savory Thanksgiving turkey (or any fall meal for that matter). But with the sweet-tart of the Granny Smith apples combined together with butternut squash, plus a crispy topping made with pecans, dried cranberries, brown sugar and Rice Krispies – this could almost be served as a dessert!

Either way this Baked Winter Squash and Apple Casserole with Crispy Topping is fantastic and comforting – and a dish that kids and adults will both love! We made ours with butternut squash that we grew in our garden – but any Winter squash such as Hubbard, acorn or buttercup will also work deliciously in this recipe.

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Baked Winter Squash and Apple Casserole with Crispy Topping

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6-8 servings


Squash layer

  • 2 pounds butternut squash (any winter squash would work such as Hubbard, buttercup or acorn)
  • 1 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • ½ teaspoon kosher salt
  • Few grinds black pepper
  • 1 tablespoon brown sugar
  • Pinch of freshly ground nutmeg
  • ½ teaspoon ground cinnamon

Apple layer

  • 2 tablespoons butter
  • 4 large Granny Smith apples
  • 1 tablespoon flour
  • ¼ cup granulated sugar


  • ¼ cup pecans, chopped
  • ¼ cup brown sugar
  • 1 tablespoon melted butter
  • 1 cup Rice Krispies cereal
  • 1/3 cup dried cranberries


  1. Preheat oven to 425 degrees F.
  2. Peel, seed and cut squash into one inch cubes
  3. Mix squash with oil and pour out onto a sheet pan. Bake for 20 minutes or until tender, flipping half way through.
  4. Place into a food processor with butter, salt, pepper, brown sugar, nutmeg and cinnamon. Puree until creamy and set aside.
  5. Reduce oven to 350 degrees F.
  6. Melt butter in a medium pan that has a tight fitting lid, but don’t use lid yet.
  7. Peel, core and dice apples into bite sized pieces adding to butter and mixing as you dice to avoid dis-colorization.
  8. Add flour and sugar and bring heat to medium. Cover and cook five minutes or until just barely tender. Set aside.
  9. Mix all topping ingredients and set aside.
  10. In a buttered casserole dish (ours was a 8x12x3 oval), add apples, then squash, and finally the crispy topping.
  11. Bake uncovered for 15 minutes until hot and bubbly.

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Apple Stuffed Acorn Squash - A Family Feast

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Blue Hubbard Squash and White Bean Soup

Blue Hubbard Squash and White Bean Soup - A Family Feast

Baked Winter Squash and Apple Casserole with Crispy Topping - A Family Feast

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  • Christine Szalay-Kudra wrote:

    I thought I spotted Rice Krispies™ in there ah the “Snap, Crackle and Pop” I can hear it now I love a recipe that talks to me and better yet sings my holiday jingle. What a delightful combo of ingredients that is sure not to bore any of your holiday guest just glad I spotted it soon enough to alter the holiday menu. I can hear Zak “now what Mom!”

    Thanks for sharing,


    • Martha wrote:

      Enjoy Christine! 🙂

      • Christine Szalay-Kudra wrote:

        The treat that talks to you how can you go wrong.

        Happy Holiday

  • Stefanie wrote:

    Hello.. I was wondering if the Baked Winter Squash & Apple Casserole with Crispy Topping could be made ahead of time and then just warmed up on Thanksgiving Day? I have a crowd coming and I am trying to do as much as possible ahead of time. Maybe the squash and apple part could be done a day ahead and then add the topping the day of but I wasn’t sure. Please let me know if you think that this might work as this dish looks and sounds so wonderful. Thanks!

    • Martha wrote:

      Hi Stefanie – Yes – it can definitely be made ahead and you are correct – add the topping the day of serving when you reheat it. To avoid the topping from getting too browned when you bake it, I’d also suggest bringing the squash & apple filling up to room temperature if possible. Hope that helps!

      • Stefanie wrote:

        Thank you so very much! I am looking forward to making and sharing this dish with my family and friends.

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