Butternut Apple Casserole
Submitted by jlmcw
Simple butternut squash and apple casserole baked with cinnamon, brown sugar, and apple juice until fork-tender. Just 6 ingredients and naturally low-fat.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsWhen fall hits and butternut squash starts piling up at every farmers market, this is the casserole to make.
Chunked squash and sliced apples get tossed with cinnamon and lemon juice, then baked in apple juice until everything is meltingly soft and fragrant.
A light sprinkle of brown sugar is all the sweetness you need. The apples and juice do most of the work, creating a natural syrup in the bottom of the dish as it bakes.
It’s practically guilt-free with only 6 ingredients and virtually no fat.
Pro Tips
- Cut the squash into chunks roughly the same size as the apple slices so they cook at the same rate.
- Keep the casserole covered for the full baking time. The trapped steam is what makes everything fork-tender.
- This works as both a side dish and a light main. For more substance, serve it alongside roasted pork or grilled chicken.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine squash and apples with lemon juice and cinnamon.
Place squash-apple mixture in a one quart casserole and sprinkle with brown sugar.
Pour apple juice over mixture, and cover casserole.
Bake for one hour, or until squash is fork tender.
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