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

Ingredients

2 lbs. butternut sqush or buttercup squash
1/2 cup brown sugar packed
1/4 cup unsalted butter melted
1 heaping tablespoon all-purpose flour 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 and peeled

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.

Recipe adapted from Betty Crocker cookbook, circa 1972.

Keyword apples, butternut squash, casserole, side dish

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