Autumn Butternut Squash Casserole

Butternut squash casserole with sauteed apples and a pecan streusel topping is a crowd-pleasing side dish for Thanksgiving.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 266 Calories

Ingredients

• 1 pinch ground black pepper
• 1 tablespoon brown sugar
• 4 cups mashed, cooked butternut squash
• 6 cups peeled and sliced Red Delicious apples
• 0.25 cup butter
• 0.25 teaspoon salt
• 0.25 cup butter, softened
• 0.25 teaspoon ground cinnamon
• 0.25 cup white sugar
• 0.33333334326744 cup all-purpose flour
• 0.25 cup chopped pecans
• 1.5 tablespoons butter
• 0.33333334326744 cup rolled oats
• 0.33333334326744 cup firmly packed brown sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.

Step 2

Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.

Step 3

Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.

Step 4

Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.

Step 5

Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.

Step 6

Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.