What could be better? Butternut squash, apples, brown sugar, butter and spices baked until silky smooth and soft – it’s really quite delicious. My mom has been making this casserole for the holidays since as long as I can remember. It was one of my favorite parts of Thanksgiving dinner growing up, and the first leftover I would go after the next day (if there was any left that is).
My mom uses all kinds of apple varieties in this bake; usually whatever is out at the orchard stand near the house. Varieties that would work really well here would be Cortlands, Crispin, Ida Reds, Granny Smith, or Winesap, which are all good for baking.
Squash and Apple BakeAdapted from Applehood and Motherpie 1 small butternut squash, 2 pounds or less 2 apples 1/2 cup brown sugar 1/4 cup (4 tablespoons) butter, cold 1 tablespoon flour 1 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg
Peel, pear, seed and slice butternut squash into slices, about 1/4 inch thick. Peel core, and slice apples into slices about 1/4 inch thick.
Butter an oblong 7 x 11 inch baking dish (I believe a standard square 8 x 8 or 9 x 9 would work as well, but I haven’t tried it). Arrange squash and apple slices decoratively in your dish; layering squash and apples alternately. If you are pressed for time, you can dump and then strategically arrange the squash and apples so they are evenly distributed.
In a medium size bowl, blend the brown sugar, butter, flour, salt and spices with a fork or pastry blender until they reach a crumb topping consistency. Distribute topping evenly over the squash and apples.
Cover with foil, and place in a pre-heated 350 degree oven 40 to 45 minutes, uncover and bake for a remaining 10 to 15 minutes or until the squash and apples are tender. My baking dish was a very heavy bottom dish, so mine took slightly longer.