Butternut Apple Casserole
- Ready In:
- 1hr 20mins
- 1 butternut squash, peeled, seeded and cut into chunks
- 3 medium apples, cored, peeled and sliced (I use Granny Smiths)
- 1 tablespoon lemon juice
- 3⁄4 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1⁄2 cup apple juice (I use no sugar added juice)
- Preheat oven to 350°F.
- Coat the inside of a 1-quart casserole dish with cooking spray.
- Combine squash and apples with lemon juice and cinnamon in a large bowl. Toss to coat well. Place in casserole.
- Sprinkle with brown sugar. Pour apple juice over mixture.
- Cover casserole with lid or foil and bake 1 hour, or until squash is tender.
Join The Conversation
My husband and I both found this to be pretty ordinary. It begs for raisins or dried cranberries or something similar. There is no way it would fit into a 1 qt baking dish (or even a 2 qt). We found that a 3 qt baking dish was the perfect size. I did not peel the apples because peeling apples is a major pain and I was feeling lazy. I also was afraid that the apples would disintegrate if I sliced them, so I cut them into large chunks, instead... and they still disintegrated. They ended up looking like smudges of applesauce in the baking dish. Maybe the apples should be added halfway through the cooking process so they don't turn to mush.