You'll find that this Butternut Squash and Apple Casserole will be a regular "go to" dish that you can serve any time of the year. Butternut squash and apples are thought of as "fall" crops; however, as we've said before, apples and this squash, too are readily available year 'round.

Once you have deseeded, pared and cut up the squash, the rest of the recipe will come together very quickly. The squash is what's keeping it from being an quick and easy apple recipe. I used my trusty salad shooter, although you could use your food processor as well, to slice the squash and apples thinly. This takes less than five minutes, and also insures that your slices are uniform in size.

You'll find that of the squash recipes and apple recipes, this casserole will fit right in as a great pairing of ingredients. The sweet, buttery, brown-sugar topping just brings everything together very nicely.

Ingredients

1 medium butternut squash, peeled and deseeded

2 apples, peeled and cored

1/2 cup brown sugar

2 tablespoons butter, softened

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Method

• Preheat oven to 350°F and spray a 2 to 2-1/2 quart baking dish with cooking spray.

• Using a food processor (or salad shooter), slice the squash and apples thinly.

• Place all the squash and apples into the prepared baking dish, and toss them together.

• Mash together with a fork the remaining ingredients until they are crumbly. Sprinkle on top of the squash and apples.

• Bake uncovered for 45 to 55 minutes in the preheated oven. Test the squash to be sure that it is soft enough. My family likes a little crunch to theirs but yours may not.
  
  Isn't this a great accompaniment to any meal? I hope you'll also try our Quick Apple Crisp Recipe for a lovely dessert.
  
  
  
  

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