Apple Butternut Squash Casserole

This Apple Butternut Squash Casserole is a delicious vegetarian side dish filled with cozy fall flavors for your Thanksgiving or holiday table. I made with sweet squash, tangy apples, coconut, and a touch of brown sugar, all topped with a crunchy nut mixture for the perfect balance of textures and taste. It is a crowd-pleaser, so keep the recipe close because everyone will want it.

When fall rolls in, I’m all about cooking up butternut squash in every way I can. From my loaded stuffed butternut squash recipe to my creamy butternut squash soup that everyone in my house asks for the minute the air turns chilly, it’s my go-to when we’re craving something warm and comforting.

For this recipe, I’m combining two of my favorite ingredients: apples and butternut squash. With plenty of vitamins and minerals, my squash and apple casserole is not only healthy but also full of flavor. You just need a handful of ingredients like coconut oil, brown sugar, oats, cornflakes, and pecans along with a few herbs and spices. It is simple enough that the kids can jump in and help, which makes it even more fun to make.

Why you will love this recipe

• Sweet and savory together: The tender butternut squash, tangy apples, and a touch of brown sugar create a balance of flavors that works beautifully for holiday meals or simple family dinners.
• Crunchy topping you will love: Cornflakes, oats, pecans, and warm spices bake into a crisp topping that pairs perfectly with the soft and sweet filling.
• Simple ingredients you know: I use pantry staples like coconut oil, cinnamon, and nutmeg along with the fresh produce. It is easy to start cooking without needing a long shopping list.
• Kid friendly and holiday ready: This recipe is simple enough for kids to help with yet special enough for a Thanksgiving or Christmas table. The sweet flavors and crunchy topping make it popular with everyone at the table.

What you will need

• Large butternut squash: I use about three pounds of butternut squash for this recipe so there is plenty for layering.
• Cored apples: I slice the apples thin and leave the peel on so they keep their texture and do not turn to applesauce while baking.
• Coconut oil: I like adding coconut oil for a hint of tropical flavor and a slightly chewier texture in the squash mixture.
• Light brown sugar: I add this for a warm sweetness that blends nicely into each layer.
• Salted butter: I melt butter to add richness and a smooth flavor throughout the dish.
• Nutmeg: I use a little nutmeg for a sweet, nutty note that works well with the squash and apples.
• Cinnamon: I add cinnamon alongside the nutmeg for that warm autumn flavor.
• Salt: I use a pinch of salt to highlight the natural flavors of the squash, apples, and spices.
• For the topping: I mix corn flakes cereal, quick-cooking oats, chopped pecans, nutmeg, and cinnamon to add a sweet warm crunch to the casserole.

How to make

1. Preheat oven and cook squash: I preheat the oven to 425 degrees F and grease a casserole dish. While it heats, I cut the squash in half lengthwise, scoop out the seeds, rub oil on the flesh, and place it skin-side up in a foil-lined baking dish. Now, roast squash in your preheated oven for 35 to 40 minutes or until fork-tender and lightly browned. When it is done, turn the oven down to 350 degrees F.

2. Sauté apples and prep squash: While the squash bakes, I melt three tablespoons of butter in a large skillet. When it is melted, I add the apple slices and a quarter cup of brown sugar, then stir and cook them for about 10 to 15 minutes until soft. I spoon the apples into the prepared casserole dish, leaving the juices in the skillet, then scoop the flesh from the warm squash and place it into a food processor or blender.

3. Blend the squash mixture: I add a quarter cup of brown sugar, three tablespoons of butter, nutmeg, cinnamon, and salt to the squash in the food processor. I blend it until smooth, then spread the mixture over the apples in the casserole dish.

4. Make the topping: I crush the cornflakes and place them in a large bowl, then add the oats, pecans, remaining brown sugar, and spices. I mix everything with four tablespoons of melted butter and sprinkle it evenly over the squash layer.

5. Bake and serve: I bake the casserole for about 25 minutes or until it is heated through, keeping an eye on the pecans so they do not burn. If they start to brown too much, I loosely cover the dish with foil for the last 10 minutes. Once it is done, I serve the casserole warm.

Expert tip

Roast squash until soft

I always roast the squash until it is really soft. This helps it blend up silky smooth and brings out the natural sweetness, which makes the whole dish taste even better. It is worth giving it that extra bit of time in the oven before mixing it with the other ingredients.

More tips to consider:

• The cooking time can change depending on the oven, so I always keep an eye on it. Every oven bakes a little differently.
• I let the oven cool to 350 degrees F before putting the casserole in so it bakes evenly. This helps the layers cook just right.
• Sometimes I swap cornflakes for panko breadcrumbs or crushed crackers. Ritz Crackers add a nice buttery flavor to the topping.
• When I reheat leftovers, I like to sprinkle on a little extra topping. It keeps the casserole crunchy and fresh-tasting.
• I choose firm apples so they hold their shape while baking. Softer apples can turn mushy and lose their texture.
• If the topping starts to brown too much, I loosely cover it with foil for the last 10 minutes. This keeps it from overbaking.

Recipe variations:

• Other nuts: I sometimes swap the pecans with half a cup of chopped walnuts, peanuts, almonds, or cashews. Each nut adds its own flavor and texture to the topping.
• A different oil: I use three tablespoons of avocado oil or another cooking oil I have on hand. It blends well with the squash and apples.
• Use flour: I replace the oats in the topping with half a cup of flour if I want it lighter or lower in carbs. For a similar taste to oats, I use oat flour instead.
• No brown sugar: I sweeten the casserole with three tablespoons of honey or maple syrup instead of brown sugar. Both add a nice, natural sweetness.
• More herbs and spices: I add a teaspoon of fresh thyme, mace, basil, sage, or cloves to give it a stronger fall flavor. Mixing in a few makes the dish more fragrant.
• Make it spicy: I stir in one teaspoon of cayenne pepper to give the casserole a gentle heat. It balances nicely with the sweetness of the apples and squash.

Serving suggestions

When I make this apple butternut squash casserole for Thanksgiving, it always ends up with the prime spot right in the middle of the table. The sweet apples and tender squash go so well with our roasted turkey breast and honey butter ham that there are never any leftovers. One year I served it alongside roasted Brussels sprouts and my aunt kept asking for the recipe before she even finished her plate.

It has also made an appearance at a few family birthday dinners when I wanted something warm and flavorful to balance out all the party food. I have paired it with my creamy instant pot pumpkin soup and a crisp pear salad for a lighter fall dinner, and for Christmas, I put it next to my homemade cranberry sauce and a basket of butter swim biscuits.

How to store leftovers:

• Store: I keep leftover butternut squash and apple casserole in an airtight container in the fridge for up to a week.
• Freeze: I place leftover casserole in a freezer-safe container and store it for up to 90 days.
• Thaw: I thaw the casserole in the refrigerator overnight so it keeps the best texture and flavor.
• Reheat: I put a portion in a microwave-safe bowl, set it on medium power, and heat for one to two minutes depending on the size of the portion.

Frequently asked questions

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