Go Back
–+ servings
Baked apple-squash casserole in a baking dish next to a red apple.
Print

Apple-Squash Casserole

Course Main Course
Cuisine American
Keyword Squash, Apple, Cinnamon, Apples, Vegetarian, Nutmeg, Vegan, Butternut Squash, Gluten Free, Ground Cinnamon
Dietary Need Vegetarian, Vegan, Gluten Free
Cooking Method Oven
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 80kcal
Author Recipe from: Maine EFNEP

Equipment

  • Oven
  • Oven-Safe Dish 8x8
  • Aluminum Foil

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

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 8x8-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

Calories: 80kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 406mg | Fiber: 4g | Sugar: 9g | Vitamin A: 10004IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 1mg