Autumn Butternut Squash Casserole Recipe

  • Squash Layer:
  • 4 cups mashed, cooked butternut squash
  • 1/4 cup butter, softened
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • Apple Layer:
  • 1 1/2 tablespoons butter
  • 6 cups peeled and sliced Red Delicious apples
  • 1/4 cup white sugar
  • Topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup rolled oats
  • 1/3 cup firmly packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter
  • 1/4 cup chopped pecans
  1. Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
  2. Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
  3. Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
  4. Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
  5. Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
  6. Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.