Butternut squash casserole | photo of a baked butternut squash and apple casserole with strudel topping

Apple and Butternut Squash Casserole

This butternut squash recipe is one of our favorites. It is always on the menu for Thanksgiving and Christmas. We bring it to potlucks and serve it for special dinners when we happen to have company at the cottage.
 
The tender mild butternut squash with the sweet diced apples and the delicious strudel topping is the perfect accompaniment to your turkey. It tastes delicious with a squirt of whipped cream on top and really wonderful with a scoop of vanilla ice cream and served as the dessert course.  We think that this butternut squash casserole will be a great part of your own holiday tradition.
 
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Butternut squash casserole | photo of a casserole with apples and squash with streusel topping
 
 

What You Will Need For This Dish:

  • Sharp knife
  • Vegetable peeler
  • Casserole dish
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl
  • Hot Pan Holders
  • Apron
  • Pastry knife or two butter knives

Butternut Squash Casserole

Ingredients:

1 small heirloom butternut squash (about 2 pounds )
2 firm organic apples from the orchard, cored, peeled, sliced
1/2 cup raw organic sugar
1/4 cup cold organic butter
1 tablespoon organic flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 Cup Oats (not quick oats)
walnuts or pecans (if desired)

Directions:

  • Put your butter in a bowl and place it in the refrigerator.
  • Peel squash, scoop out seeds and dry and reserve for next year’s garden, and cut the squash into small pieces.
  • Peel the apples and cut them in like sizes and place in a baking dish 7×11″
  • Grab your butter and the bowl from the refrigerator and add your sugar, oats, and spices.
  • Cut in with a pastry knife, fork, or a couple of butter knives if that is what you have.
  • Blend until crumbly and then add your nuts if you want.
  • Place this evenly over your apple and squash pieces in the pan
  • Cover this and bake in a preheated oven at 350 degrees F. for 45 minutes.
  • Serves about 8 people.

Print recipe here

Butternut Squash Casserole

Butternut Squash Casserole

Butternut squash and delicious tender baked apples covered with a strudel topping will make your holiday meal, potluck, or just your family dinner really a treat.

Ingredients

  • Butternut Squash Casserole
  • Ingredients:
  • 1 small heirloom butternut squash (about 2 pounds )
  • 2 firm organic apples from the orchard, cored, peeled, sliced
  • 1/2 cup raw organic sugar
  • 1/4 cup cold organic butter
  • 1 tablespoon organic flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 Cup Oats (not quick oats)
  • walnuts or pecans (if desired)

Instructions

  1. Peel squash, scoop out seeds and dry and reserve for next year's garden, and cut the squash into small pieces.
  2. Peel the apples and cut them in like sizes and place in a baking dish 7x11"
  3. Place your butter in a bowl from the fridge and add your sugar, oats, and spices.
  4. Cut in with a pastry knife, fork, or a couple of butter knives if that is what you have.
  5. Blend until crumbly and then add your nuts if you want.
  6. Place this evenly over your apple and squash pieces in the pan
  7. Cover this and bake in a preheated oven at 350 degrees for 45 minutes.
  8. Serves about 8 people.

Don’t miss our other Holiday Recipes:

Farmhouse Kitchen Cooking

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