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