This crumble-topped butternut squash casserole is made with a combination of sliced butternut squash and apples. The brown sugar crumble topping is lightly spiced with cinnamon and nutmeg.
I made this casserole for a holiday meal, and it was a big hit. The apples complemented the squash perfectly, and the simple crumble topping is the perfect finishing touch. Pecans would be good in the topping as well or use chopped walnuts. It's a good alternative to a crumb-topped sweet potato casserole. Or add it to your menu along with a sweet potato dish.
You can make this casserole with other types of winter squash as well. Hubbard squash, acorn squash, and sugar pumpkins can be used as a replacement for butternut squash in any recipe.
See the reader comments below the recipe for more helpful suggestions.
- 1 small butternut squash (about 2 to 2 1/2 lbs)
- 2 tart apples, such as Granny Smith
- 1/2 cup brown sugar, dark or brown, firmly packed
- 4 tablespoons butter, chilled
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Heat the oven to 350 F (180 C/Gas 4).
Butter a 2- to 2 1/2-quart baking dish.
Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.
Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut the butter in with a fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples.
Cover the casserole dish tightly with foil and bake in the preheated oven for 50 to 60 minutes, or until the squash is tender.
This butternut squash bake with crumb topping is a similar casserole, but it is made without apples. Or if you're looking for a savory recipe for butternut squash, try this roasted butternut squash or the butternut squash and pasta with sage.
Tips and Variations
- How to Peel a Butternut Squash: With a sharp chef's knife, cut off the ends of the squash. Hold the squash in one hand and use a sharp vegetable peeler or y-peeler to peel the squash. Place the squash on the cutting board on its flat bottom. Starting at the top, carefully slice it in half with your chef's knife. Scoop out the seeds and scrape out the loose stringy pulp. Slice each half in half again (lengthwise) and then slice each piece crosswise. Continue with the recipe.
- Add chopped pecans or walnuts to the crumb mixture.
- Substitute sliced pears for the apples.
"Everyone at the church covered-dish event loved it. Two ladies asked for the recipe. The only downside to this recipe is slicing the butternut squash. A large, sharp knife and strength are required. Do not attempt this recipe if you are not feeling strong." — Geri
"I loved this recipe. It's especially good if you have a lot of squash to use up from the Fall harvest. I did change a few things in the recipe. I used a tart apple to offset the sweetness of the brown sugar syrup that forms during the baking process. I used granny smith apples which held up much better the second time I tried this recipe. I also reduced the brown sugar in half and substituted Smart Balance Light for the butter instead because it is non-dairy, and can be used for vegans. Other than that is was extremely tasty. This is a keeper!" — P. F.
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