Easy Apple Butternut Squash Casserole for Fall Dinner
Easy Apple Butternut Squash Casserole is the perfect side dish for your fall dinner. After making this many times, I’ve discovered the trick to keeping it from turning out mushy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Boursin Chicken Recipe and Crispy Dill Pickle Fritters.
Why This Easy Apple Butternut Squash Casserole for Fall Dinner Is Pure Comfort
- Better than takeout
- Ready in 45 minutes
- Sweet and savory flavors
- Comforting and satisfying
What You'll Need for Easy Apple Butternut Squash Casserole for Fall Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 medium butternut squash
- 2 apples
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Chopped pecans
- Optional: Marshmallows
📝 Ingredient Notes
- Butternut squash: You can use pre-cut squash to save time.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Chopper — Saves time and effort in chopping apples and squash. → See on Amazon
- OXO Good Grips Vegetable Peeler — Makes peeling butternut squash a breeze. → See on Amazon
How to Make Easy Apple Butternut Squash Casserole for Fall Dinner
- Prepare the squash: Preheat oven to 375°F (190°C). Peel and cut butternut squash into 1-inch cubes. Toss with 2 tablespoons of butter, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Cook the apples: While squash is roasting, peel, core, and slice apples. Melt 2 tablespoons of butter in a skillet over medium heat. Add apples, cinnamon, and nutmeg. Cook until softened, about 5 minutes.
- Assemble the casserole: In a large bowl, combine roasted squash, cooked apples, oats, and brown sugar. Transfer to a greased 9×13-inch baking dish. Dot with remaining butter.
- Bake: Bake for 25-30 minutes, or until golden and bubbly. If desired, top with chopped pecans or marshmallows for the last 5 minutes of baking.
Cook's Tips for Perfect Easy Apple Butternut Squash Casserole for Fall Dinner
- Common mistake and fix: Don't overcook the squash. It can become mushy. Keep an eye on it and remove from oven once it's tender.
- Substitution: You can substitute sweet potatoes for butternut squash in this recipe.
- Make-ahead: This casserole can be assembled a day ahead and refrigerated. Bake as directed when ready to serve.
Storing & Reheating Easy Apple Butternut Squash Casserole for Fall Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This casserole can be assembled a day ahead. Bake as directed when ready to serve.
Freezing Easy Apple Butternut Squash Casserole for Fall Dinner
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: To make this recipe gluten-free, use certified gluten-free oats.
- Best substitution: You can substitute sweet potatoes for butternut squash in this recipe.
- Make-ahead: This casserole can be assembled a day ahead and refrigerated. Bake as directed when ready to serve.
- Scaling: This recipe can be halved or doubled to serve more people.
- Troubleshooting: If the casserole is browning too quickly, cover it loosely with aluminum foil.
Want to level up this recipe?
Calphalon Nonstick Bakeware — Even heat distribution ensures your casserole cooks perfectly every time. → Check price on Amazon
Easy Apple Butternut Squash Casserole for Fall Dinner
Ingredients
Main Ingredients
- 1 medium butternut squash
- 2 apples
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup butter
Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Chopped pecans
- Marshmallows
Instructions
- Prepare the squash: Preheat oven to 375°F (190°C). Peel and cut butternut squash into 1-inch cubes. Toss with 2 tablespoons of butter, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Cook the apples: While squash is roasting, peel, core, and slice apples. Melt 2 tablespoons of butter in a skillet over medium heat. Add apples, cinnamon, and nutmeg. Cook until softened, about 5 minutes.
- Assemble the casserole: In a large bowl, combine roasted squash, cooked apples, oats, and brown sugar. Transfer to a greased 9×13-inch baking dish. Dot with remaining butter.
- Bake: Bake for 25-30 minutes, or until golden and bubbly. If desired, top with chopped pecans or marshmallows for the last 5 minutes of baking.
Notes
- Chef tip: To make this recipe gluten-free, use certified gluten-free oats.
- Best substitution: You can substitute sweet potatoes for butternut squash in this recipe.
- Make-ahead: This casserole can be assembled a day ahead and refrigerated. Bake as directed when ready to serve.
- Scaling: This recipe can be halved or doubled to serve more people.
- Troubleshooting: If the casserole is browning too quickly, cover it loosely with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: This casserole can be assembled a day ahead. Bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 10g
- Carbs: 45g
- Fiber: 5g
- Sugar: 20g
- Sodium: 200mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Apple Butternut Squash Casserole for Fall Dinner FAQs
Yes, you can assemble this casserole a day ahead and refrigerate it. Bake as directed when ready to serve.
Overcooking the squash can cause it to become mushy. Keep an eye on it and remove from the oven once it's tender.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe is best made in the oven. The air fryer may not cook the squash evenly.
This casserole is a good source of vitamins A and C, and fiber. However, it is also high in calories and sugar, so enjoy it in moderation.
A Warm Final Note
I can’t wait for you to try Easy Apple Butternut Squash Casserole for Fall Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
