I love this wonderful recipe. Lots of delicious butternut squash and apple slices cooked in a wonderful brown sugar sauce that makes this dish absolutely delectable. I make this comforting side dish almost every year during the holidays (at least once!) Our family loves the wonderful flavors of this casserole. I think you will too.
This is another one of those recipes that has gone viral over the Internet, but I found the original recipe in the 1972 edition of my Betty Crocker cookbook. I make a few changes including decreasing the salt, and substituting cinnamon for the mace in the recipe. The results are spectacular!
Here’s a serving of this comforting side dish.
Here’s what the casserole looks like after baking before I’ve stirred it all up.
Here’s a serving of this fabulous casserole.
Here’s a close up of this tasty side dish so you can see the texture.
Here’s what I did.
Peel the butternut squash with a vegetable peeler and cut off the ends.
Here the squash is peeled and ready to go. Slice down squash.
Because this size squash makes so much I made a dish for us and a dish for someone who just had a baby. Spray your casserole dish or pan with cooking spray.
When you get down to the bulb part you will need to remove the seeds.
Place squash in casserole dish or pan.
Layer with peeled, cored apple slices to cover the casserole.
To make glaze, melt butter
Add brown sugar.
Add salt and flour. Stir all ingredients together.
This is what the mixture looks like after I’ve stirred it.
Drizzle the brown sugar mixture over top of the apples in the casserole dish.
Bake the dish 50-60 minutes o until vegetables and fruit are tender. Here I’ve stirred all the ingredients together.
Here’s a serving of this fantastic squash dish.
Here’s another look at this tasty comfort food.
This makes a great holiday baking dish.
We love this amazing casserole. The tastes are just awesome.
Here’s the recipe.
SQUASH & APPLE BAKE
(Recipe adapted from the 1972 Betty Crocker Cookbook)
2 lbs. butternut or buttercup squash
½ cup brown sugar, packed
¼ cup butter or margarine, melted
1 heaping tablespoon flour
1 tsp. salt
½ – 1 tsp. cinnamon (recipe calls for mace, but I use cinnamon)
3-4 baking apples, cored, peeled and cut into thin slices
Heat oven to 350°. Peel squash with vegetable peeler. Cut in half and remove seeds and fibers. Cut into ¼” slices. Layer in 9×13” baking pan. Top with apple slices. Stir together remaining ingredients and pour over top of squash and apples. Cover with foil. Bake 50-60 minutes or until squash is tender. 6-10 servings.
NOTE: This is another recipe that could easily be changed to vegan if you replaced the butter in the recipe for coconut oil, grapeseed oil or some other oil.
Look at the luscious squash and apples in this great side dish.
Here’s another serving. You may want to add this great dish to your holiday list.
Here’s a close up. You can see the flecks of cinnamon in the sauce. This recipe is so mouthwatering good.
I’ve saved a serving for you!
You may also like these recipes:
- Butternut Squash Soufflé (spoonful.com)
- Butternut Squash Casserole with Pesto and Parmesan (ourlifeinfood.com)
- Butternut Squash & Pesto Gratin (hiphostessblog.com)
- Monday Munchies – Creamy Butternut Squash and Apple Breakfast (homegrownjoy.wordpress.com)
- Oven Roasted Butternut Squash and Potatoes (meggieskitchen.wordpress.com)
- Caramelized Butternut Squash (chopboston.wordpress.com)
- Butternut Squash Tart with Fried Sage (dianeabroad.com)