Butternut Squash and Apple Casserole With Crumb Topping

By mluoceanbeach

Ingredients

• 1 small butternut squash (about 2 to 2 1/2 lbs)
• 2 tart apples, such as Granny Smith
• 1/2 cup brown sugar, dark or brown, firmly packed
• 4 tablespoons butter, chilled
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Details

Servings 1
Adapted from google.com

Preparation

Step 1

Heat the oven to 350 F (180 C/Gas 4).

Butter a 2- to 2 1/2-quart baking dish.

Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.

Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut the butter in with a fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples.

Cover the casserole dish tightly with foil and bake in the preheated oven for 50 to 60 minutes, or until the squash is tender.

This butternut squash bake with crumb topping is a similar casserole, but it is made without apples. Or if you're looking for a savory recipe for butternut squash, try this roasted butternut squash or the butternut squash and pasta with sage.

Tips and Variations

How to Peel a Butternut Squash: With a sharp chef's knife, cut off the ends of the squash. Hold the squash in one hand and use a sharp vegetable peeler or y-peeler to peel the squash. Place the squash on the cutting board on its flat bottom. Starting at the top, carefully slice it in half with your chef's knife. Scoop out the seeds and scrape out the loose stringy pulp. Slice each half in half again (lengthwise) and then slice each piece crosswise. Continue with the recipe.
Add chopped pecans or walnuts to the crumb mixture.
Substitute sliced pears for the apples.