Apple Butternut Squash Casserole

Submitted by Chef53Kathy

"Found this in a church cookbook, haven't tried it yet so I am posting it for safe-keeping. As soon as the fall weather arrives in Myrtle Beach I will be trying this! I love squash and this sounds yummy."

 

• Ready In: 1hr 20mins
• Ingredients: 6
• Yields: 1 casserole
• Serves: 6

ingredients

• 2 lbs fresh butternut squash, peeled and cubed
• 20 ounces apple pie filling
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄2 teaspoon nutmeg
• 3⁄4 teaspoon salt
• 1 tablespoon butter

directions

1. Peel the squash and cut into 2" cubes. Place in a greased casserole dish, top with the pie filling. Sprinkle with the spices and dot with the butter. Cover with foil and bake at 350* for 50-60 minutes.

Reviews

[Papillon Luv'r]

This couldn't have been any simpler and it was as tasty as it was easy to put together. I used about 3 TBSP of butter to dot the top, but all else was as written. We did feel it needed more oven time to get the squash done---about 30 to 40 minutes longer. I used the prepared butternut squash in the plastic box, which was exactly 2 lbs. It went great w/ the rotisserie chicken for our dinner. This recipe will be repeated. I had it in my mind to toss in some dried cranberries, but I forgot them until the bake time was finishing.