Autumn Butternut Squash Casserole
Description
This casserole recipe for autumn butternut squash includes sweetened sautéed apples and a pecan, oat, brown sugar, and cinnamon streusel topping.
Ingredients
•
4 cups mashed, cooked butternut squash
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1/4 cup butter, softened
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1 tablespoon brown sugar
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1/4 teaspoon salt
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1 pinch ground black pepper
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1 1/2 tablespoons butter
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6 cups peeled and sliced Red Delicious apples
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1/4 cup white sugar
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1/3 cup all-purpose flour
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1/3 cup rolled oats
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1/3 cup firmly packed brown sugar
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1/4 teaspoon ground cinnamon
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1/4 cup butter
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1/4 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Butter or coat a 3-quart casserole dish with cooking spray.
2
Combine butternut squash, ¼ cup softened butter, 1 tablespoon brown sugar, salt, and black pepper in a bowl.
3
Melt 1 ½ tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet; reduce heat to low. Simmer until apples are barely tender, 5 to 10 minutes.
4
Whisk flour, oats, ⅓ cup brown sugar, and cinnamon together in a bowl. Cut in ¼ cup butter with a pastry blender or 2 knives until mixture resembles coarse crumbs; stir in pecans.
5
Spread apple mixture into the prepared casserole dish; spoon butternut squash mixture over top. Sprinkle with oat-pecan topping.
6
Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.