This scrumptious casserole is both sweet and savoury. It’s filled with tender chunks of local apples and butternut squash, and topped with a buttery and crunchy pecan crumble.
- 1 lb local apples, peeled, cored and chopped into bite size pieces (about 3 medium apples) I used Royal Gala
- 1.5 lbs butternut squash, peeled, seeded and cut into bite size pieces (about 1 medium squash)
- 2 tbsp melted butter
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 3/4 cup (100g) plain breadcrumbs
- 1/4 cup (50g) brown sugar, lightly packed
- 4 tbsp melted butter
- 1/4 cup (30g) chopped pecans
- Preheat oven to 375F and position a rack in the lower third of your oven.
- In a 2.5-3 quart casserole dish, toss the apples, butternut squash, melted butter, sugar, cinnamon and nutmeg together.
- In a small bowl, mix the breadcrumbs and brown sugar together. Stir in the melted butter until all is moistened. Spoon evenly over top of the apple and squash. Sprinkle the pecans on top of the breadcrumbs.
- Bake for 45 minutes or until the apples and squash are tender. Loosely cover with foil after 30 minutes to prevent the top from over-browning. Serve immediately.
- Category: side dish
- Method: bake
- Cuisine: American
Keywords: Christmas side dish, Thanksgiving side dish, butternut squash casserole