I love this wonderful recipe. Squash and Apple Bake is filled with 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!)

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Our family loves the wonderful flavors of this casserole. I think you will too. This casserole can be made gluten free very easily by swapping out the flour for gluten free flour. You can also make this recipe vegan by substituting coconut oil for the butter.

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! I made this for friends who recently had a baby along with Creamy Scalloped Potatoes and Ham and they loved it.

We’ve made this dish for a lot of company over the years and it gets rave reviews every time I make it. The hardest part about this recipe is cutting up the butternut squash. I peel it with a vegetable peel, then cut it in half, seed it, and then slice it down for use in the recipe. Apples also have to be peeled, cored, and sliced down, so this recipe takes about 30 minutes to prepare, but the outcome is so phenomenal it is worth it!

If you’re looking for a new way to make butternut squash for the holidays, then I highly recommend Squash and Apple Bake. Everyone will ask for seconds! And, why not? Squash and Apple Bake is comfort food at its best. 🙂

When I posted this original recipe back in June 2015, it was in the very beginning days of my food blog. I retook pictures later that year, but they were still made with an iPhone 3 camera so the pictures were blurry, grainy, dark and not presented very well. I recently remade this recipe (August 2015) for another family when I took them a meal and took some fresh pictures so you can see how delectable this recipe really is.

Squash and Apple Bake is a comforting side dish.

Squash and Apple Bake is an excellent option as a holiday side dish.

My kids have always loved the delicious and savory flavors of this tasty side dish.

Here’s what I did.

I used these ingredients.

Peel the butternut squash with a vegetable peeler and cut off the ends. Slice down squash. 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 prepared casserole dish. Layer with peeled, cored apple slices to cover the casserole.

To make glaze, melt butter. Add cinnamon, brown sugar, salt and flour. Stir all ingredients together.

Drizzle the brown sugar mixture over top of the apples in the casserole dish.

Cover with foil. Bake the dish 50-60 minutes or until vegetables and fruit are fork tender. 

Here’s a serving of this tasty squash dish.

Squash and Apple Bake has phenomenal taste. Everyone we serve this dish to raves over it!

Here’s the recipe.

SQUASH & APPLE BAKE

(Recipe adapted from the 1972 Betty Crocker Cookbook)

Squash and Apple Bake

Teresa Ambra

This amazing casserole is filled with butternut squash and apple slices and glazed with a cinnamon-brown sugar streusel mixture. It bakes up to perfection and is wonderful as a holiday side dish.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Side Dish/Casserole/Veggie

Cuisine American

Servings 10

Calories 155 kcal

Equipment

• 1 vegetable peeler
• 1 sharp knife
• 1 9x13" glass baking dish
• measuring cups
• measuring spoons
• 1 mixing bowl
• 1 wooden spoon
• aluminum foil

Ingredients

  

1x2x3x

• 2 lbs. butternut squash or buttercup squash
• 1/2 cup light brown sugar packed
• 1/4 cup unsalted butter melted
• 1 tablespoon all-purpose flour (I use a heaping tablespoon) or gluten free flour, if desired
• 1 tsp. salt
• 1/2 - 1 tsp. cinnamon recipe called for mace, but I use cinnamon
• 3-4 baking apples cored, peeled and sliced

Instructions

 

• Heat oven to 350°.
• Peel squash with vegetable peeler.
• Cut in half and remove seeds and fibers.
• Cut into ¼” slices.
• Layer in 9x13” baking dish.
• 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.

Notes

NOTE: This recipe can easily be made gluten free by using gluten free flour in place of the all purpose flour in the recipe.

 

NOTE: This recipe can easily be made vegan by replacing the butter with coconut oil or avocado oil.

 

Recipe adapted from Betty Crocker cookbook, circa 1972.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 155kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 199mgPotassium: 396mgFiber: 3gSugar: 18gVitamin A: 9815IUVitamin C: 22mgCalcium: 60mgIron: 1mg

Keyword apples, butternut squash, casserole, side dish

Tried this recipe?Let us know how it was!

Squash and Apple Bake is a tasty side dish for any main dish entree. It’s especially good with chicken or turkey.

You may want to add Squash and Apple Bake to your holiday menu. This recipe is so mouthwatering, your family and friends are sure to enjoy it.

You may also enjoy these delicious recipes!

Butternut Squash Bake

Savory Butternut Squash Bake

Butternut Squash, Sweet Potato and Peach Bake

Squash and Apple Bake

Teresa Ambra

This amazing casserole is filled with butternut squash and apple slices and glazed with a cinnamon-brown sugar streusel mixture. It bakes up to perfection and is wonderful as a holiday side dish.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Side Dish/Casserole/Veggie

Cuisine American

Servings 10

Calories 155 kcal

Equipment

• 1 vegetable peeler
• 1 sharp knife
• 1 9×13" glass baking dish
• measuring cups
• measuring spoons
• 1 mixing bowl
• 1 wooden spoon
• aluminum foil

Ingredients

  

1x2x3x

• 2 lbs. butternut squash or buttercup squash
• 1/2 cup light brown sugar packed
• 1/4 cup unsalted butter melted
• 1 tablespoon all-purpose flour (I use a heaping tablespoon) or gluten free flour, if desired
• 1 tsp. salt
• 1/2 – 1 tsp. cinnamon recipe called for mace, but I use cinnamon
• 3-4 baking apples cored, peeled and sliced

Instructions

 

• 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 dish.
• 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.

Notes

NOTE: This recipe can easily be made gluten free by using gluten free flour in place of the all purpose flour in the recipe.

 

NOTE: This recipe can easily be made vegan by replacing the butter with coconut oil or avocado oil.

 

Recipe adapted from Betty Crocker cookbook, circa 1972.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 155kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 199mgPotassium: 396mgFiber: 3gSugar: 18gVitamin A: 9815IUVitamin C: 22mgCalcium: 60mgIron: 1mg

Keyword apples, butternut squash, casserole, side dish

Tried this recipe?Let us know how it was!