Easy EASY Butternut Squash, Apple, and Cranberry Casserole Recipe! Perfect for a holiday celebration.
BE PICTURED IN; CHARACTERIZED IN:
There are two approaches to holiday cooking – fancy and complicated and simple and easy. (Guess what camp we’re in?)
The best part about this recipe is that you can easily make it a day ahead and pop it in the oven (while the turkey is resting). We loved this, next time we might want to add 1/2 cup of toasted walnuts or pecans.
Thanks Heidi H from Carlisle, MA for the recipe!
For more information on which apple varieties are best for baking, check out our guide to apples.
Butternut Squash Apple Cranberry Casserole
ingredients
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1 big Butternut Squashpeeled and cut into 1 inch cubes
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2 big sour cooking apples (like Granny Smith), peeled and sliced into 1/2-inch thick slices
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1/2 Cup fresh or frozen cranberries
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1/2 Cup Brown sugar
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1/4 Cup (half a stick) butter
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1 tablespoon flour
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1 teaspoon Salt
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1/2 teaspoon ground nutmeg or club
method
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Preheat the oven and prepare the casserole dish:
Preheat oven to 350°F. Lightly butter the sides and bottom of a 7×11-inch baking dish.
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Combine flour, brown sugar, salt and nutmeg:
in a small bowl.
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Layer the pumpkin, apples, cranberries and topping in a casserole dish:
Place a layer of sliced butternut squash in the bottom of the casserole dish. Place apples on top and sprinkle with cranberries. Sprinkle everything with the flour-sugar mixture. Spread with butter.
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Bake:
Bake at 350°F for 50-60 minutes until cooked through and lightly browned.
| nutritional information (per serving) | |
|---|---|
| 172 | calories |
| 6g | Fat |
| 31g | carbohydrates |
| 1g | protein |
