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Butternut Squash and Apple Casserole

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“This is a family favorite we always serve at Thanksgiving. My sister got it from the Cheshire Inn, in either VA or MD. Even non-squash lovers love this. A good, less sweet, alternative to the traditional sweet potato casserole.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. To cook squash, cut in 1/2, clean out seeds, rub all over with olive oil. Put on a baking sheet and cook at 350 for about 45-60 minutes, or until fork pierces it easily.
  2. Squash Layer - mix first 5 ingredients: squash, butter, brown sugar, salt & white pepper. Set aside.
  3. Apple Layer - Heat butter over medium heat in a large skillet, add sliced apples, sprinkle with sugar, cover and simmer until barely tender (5 min).
  4. Topping: Mix together cornflakes, pecans, brown sugar and melted butter in a small bowl.
  5. Spread applies in a greased 9x13 baking dish, spoon and gently spread squash mixture over apples.
  6. Sprinkle with cornflake topping.
  7. Bake at 350 for about 15 minutes.

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