Ready for a succulent vegetable dish, one with sweet fall butternut squash and tart apples? Here’s my recipe for a wonderfully satisfying casserole perfect to serve with a roast, ham or pork.
Butternut Squash and Apple Baked Casserole
Butternut Squash and Apple Baked Casserole
1 Butternut squash. I used one half a large squash, or use most of a small one.
2 Tart baking apples. I used Ida Reds or Spy Golds
About 1/4 cup brown sugar
About 1 Tablespoon butter
Salt and pepper
1) Peel the squash – I used a regular apple peeler which worked well – then remove the seeds and stringy parts and slice into pieces about 1 inch long and 1/4 inch thick. This is the hard part because raw squash are tough. Use a knife with a strong, sharp blade. I found it works well to cut the squash in half, scoop out the seeds and goop, then slice those half sections horizontally.
Butternut Squash Cut in Strips
2) Peel the apples and set aside. It’s easiest to peel and have them ready, then slice right into the casserole when ready for that step. You can pre-slice if you prefer (it dirties another dish).
3) Grease a good sized casserole dish (mine is 1 1/2 quarts) that has a cover.
4) Layer squash pieces on the bottom in a good size layer. Lightly salt and pepper. I forgot the salt and pepper one time and it was fine.
5) Slice one apple over the top of the squash layer.
Adding Second Layer of Squash
6) Take a tablespoon of brown sugar and sprinkle it over the top of the apples. Now dot with butter.
7) Repeat squash layer, then apple, brown sugar and butter.
Second Layer of Apples
Every time I made this it took two layers to fill the casserole. This makes a generous serving for four, or if you are a couple with no kids then you have a delicious dish one day and leftovers for later in the week.
Not Much Left!
Cover. Bake at 325 to 350 until squash is soft, about 45 to 60 minutes. I usually make this when I’m using the oven for another part of the meal and just pop the squash in at whatever temperature the other items require.
I made this recipe up on Thanksgiving when we had a beautiful, large butternut squash just lying there on the cupboard. I used half for this recipe and turned the other half into soup. Yum!
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