“This dish goes wonderful with a roast pork or a turkey dinner! The recipe is enough for about 4-5 people but you can easily double it.”

Ingredients Nutrition

  • 6 cups butternut squash (peeled and cubed into about 1/2-inch pieces)
  • 2 -3 tablespoons butter (can use oil)
  • 2 large leeks, thinly sliced
  • 2 granny smith apples, peeled and cubed
  • 2 tablespoons brown sugar
  • 12 teaspoon salt
  • 18 teaspoon nutmeg
  • 1 pinch black pepper
  • 12 cup apple juice (or use apple cider)
  • 1 12 cups soft breadcrumbs
  • 3 tablespoons melted butter
  • 14 cup toasted pine nuts (coarsley chopped or leave whole)


  1. In a bowl combine the 1-1/2 cups breadcrumbs with 3 tablespoons melted butter and pinenuts; set aside.
  2. Grease a 2-quart casserole dish.
  3. Heat 2-3 tablespoons of butter in a skillet over medium heat; add in leeks and saute for about 4-5 minutes or until lightly browned.
  4. In a large bowl combine the cubed squash with sauteed leeks, apple, brown sugar, salt, nutmeg and black pepper; toss to combine.
  5. Spoon into the prepared casserole dish; pour the apple juice or apple cider over the mixture.
  6. Cover with foil and bake in a 400 degree oven for about 20 minutes.
  7. Uncover the casserole and sprinkle the prepared breadcrumb/pine nut mixture over the top, then return to oven uncovered for another 15 minutes or until golden brown.
  8. Delicious!

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