4 Reviews

Definitely a fun dish to make. I used more than 2 c of squash and I really think you could just use the entire squash! My butter mixture didn't turn out crumbly at all, more like a frosting that I just spooned over top.

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natwatson December 26, 2011

mmm YUM!!! was hunting for a recipe for squash for a crowd of 20, so scaled this one up and used it, it was perfect and a huge hit with everyone!! very easy to put together and had almost a "holiday fair" flavour. Everyone wanted the recipe. Our margarine was soft and so the topping became a spread which melted down into the squash and apples and made mouthwatering sweetness!! I will certainly make it for a crowd again, thanks so much for posting it. loved that it was low cal, low carb, ww recipe, we have several diabetics to feed and they thouroughly enjoyed it without guilt!!

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Derf May 11, 2010

I love this recipe!! I got this one from a WW meeting last fall and made it for Thanksgiving...everyone LOVED it! Thanks for posting this, I lost it in a move earlier this year!

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Kristiina September 04, 2008

I used about 6 cups of cubed butternut squash (1 squash) as I didn't know what to do with the rest of the squash if I only used 2 cups. I only had 2 apples so I didn't increase that. I wasn't sure what Splenda brown sugar was so I just used light brown sugar. I slighly increased the brown sugar and margarine to 1/3 cup and the flour to 2 tablespoons to make up for the extra squash. I also increased the temperature to 390 degrees and baked for about 40 minutes. I could not wait to eat it...it smelled wonderful and tasted even better. However, next time I am going to cut down on the brown sugar. It was a bit too sweet for me. This was my main course for dinner and I had the leftovers tonight. My 3 year old LOVED it too! I bought another squash and will be cooking it up again this week to keep in the freezer for lunch. Can't wait to make again!

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Trixyinaz November 05, 2007
Baked Squash and Apple Casserole