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Apple Butternut Squash Casserole

Apple Butternut Squash Casserole: Cozy Fall Comfort Food Delight

This Apple Butternut Squash Casserole is a delightful blend of sweet and savory, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Butternut Squash, diced Fresh or frozen both work beautifully.
  • 2 cups Apples, diced Use firm varieties like Granny Smith.
  • 1 cup Heavy Cream Substitute with full-fat canned coconut milk for dairy-free.
For the Topping
  • 1 cup Breadcrumbs Opt for panko for extra crunch and texture.
  • 4 tablespoons Butter Can be replaced with olive oil for a vegan option.

Equipment

  • Oven
  • Mixing Bowl
  • Baking dish
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish with butter or oil.
  2. Peel and chop the butternut squash and apples into bite-sized cubes.
  3. In a large mixing bowl, combine the chopped butternut squash and apples with the heavy cream. Stir until well coated and transfer to the baking dish.
  4. Sprinkle breadcrumbs evenly over the casserole mixture and dot with butter.
  5. Bake for 30-35 minutes until the squash is tender and the topping is golden brown.
  6. Allow the casserole to cool for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 12mgCalcium: 50mgIron: 1mg

Notes

This casserole can be made up to 24 hours in advance. Store leftovers in an airtight container for up to 5 days.

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