Ingredients
- 3 Apples About 4 cups sliced, cut into ½-inch slices
- 1 Butternut Squash About 6 cups sliced, peeled and cut into ½-inch slices
- 1 teaspoon Nutmeg
- 1½ teaspoons Cinnamon
Equipment
- Oven
- 8×8-inch Pan
- Aluminum Foil
Instructions
- Preheat oven to 350°F.
- Cut apples into ½-inch slices leaving the skin on.
- Peel, cut the squash in half, scoop out the seeds, and cut the squash into ½-inch slices. (See tip at the bottom of the page).
- Alternate layers of squash, apples, nutmeg, and cinnamon in an 8×8-inch pan, ending with apples on the top layer.
- Cover pan with aluminum foil and bake at 350°F for about 45–60 minutes, or until squash is tender.
- Remove foil and bake another 10–15 minutes to remove any accumulated excess liquid.
- Cool slightly before serving.
Video
Notes
- Cut the ends off of the squash and microwave on high for about 3 seconds on a microwave-safe plate to make peeling easier.
Nutrition
Nutrition Facts
Apple-Squash Casserole
Amount per Serving
Calories
80
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
5
mg
0
%
Potassium
406
mg
12
%
Carbohydrates
21
g
7
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
1
g
2
%
Vitamin A
10004
IU
200
%
Vitamin C
23
mg
28
%
Calcium
53
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple, Apples, Butternut Squash, Cinnamon, Gluten Free, Ground Cinnamon, Nutmeg, Squash, Vegan, Vegetarian