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.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Side Dish/Casserole/Veggie

Cuisine American

Servings

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

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.

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

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