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Baked Winter Squash and Apple Casserole with Crispy Topping

Yield: 6-8 servings 1x
Prep: 30 minsCook: 30 minsTotal: 1 hour


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
  • 1/2 teaspoon kosher salt
  • Few grinds black pepper
  • 1 tablespoon brown sugar
  • Pinch of freshly ground nutmeg
  • 1/2 teaspoon ground cinnamon

Apple layer

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


  • 1/4 cup pecans, chopped
  • 1/4 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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© Author: A Family Feast
Cuisine: American Method: Baked