Autumn Butternut Squash Casserole

This delicious recipe for streusel-topped autumn butternut squash casserole with sautéed apples can be prepared ahead. Keep the streusel topping separate until ready to bake.

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Prep Time 30

Cook Time 30

Total Time 1

Course lunch/dinner

Cuisine british

Servings 10 people

Calories 2551.8 kcal

Equipment

1 Casserole Dish 3-quart capacity
1 Large Skillet With a lid, for sautéing apples
2 Mixing Bowls For squash mixture and streusel
1 Pastry Blender Or two knives for cutting in butter
1 Spatula or Spoon For mixing and spreading

Ingredients

Main

4 cups mashed cooked butternut squash
¼ cup butter softened
1 tablespoon brown sugar
¼ teaspoon salt
1 pinch ground black pepper
1 ½ tablespoons butter
6 cups peeled and sliced Red Delicious apples
¼ cup white sugar
⅓ cup all-purpose flour
⅓ cup rolled oats
⅓ cup firmly packed brown sugar
¼ teaspoon ground cinnamon
¼ cup butter
¼ cup chopped pecans

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Butter or coat a 3-quart casserole dish with cooking spray.
Combine butternut squash, ¼ cup softened butter, 1 tablespoon brown sugar, salt, and black pepper in a bowl.
Melt 1 ½ tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet; reduce heat to low. Simmer until apples are barely tender, 5 to 10 minutes.
Whisk flour, oats, ⅓ cup brown sugar, and cinnamon together in a bowl. Cut in ¼ cup butter with a pastry blender or 2 knives until mixture resembles coarse crumbs; stir in pecans.
Spread apple mixture into the prepared casserole dish; spoon butternut squash mixture over top. Sprinkle with oat-pecan topping.
Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

Notes

For a richer, deeper flavor in the squash, consider roasting it prior to mashing instead of boiling or steaming. This caramelizes its natural sugars. When sautéing apples, ensure they are barely tender; overcooked apples will become mushy after baking. Adding a pinch of freshly grated nutmeg to the apples and a touch of flaky sea salt to the streusel can elevate the overall flavor profile. For the streusel, use very cold butter and work quickly to achieve the desired crumbly texture. Toasting the pecans lightly before adding them will enhance their nutty aroma and taste. This dish holds well, making it an excellent make-ahead option for gatherings, just keep the streusel separate until baking to maintain its crispness.