Easy Apple Butternut Squash Casserole Recipe for Fall Dinner
Easy Apple Butternut Squash Casserole is the perfect fall dinner. After making this many times, I discovered the trick to get the topping crispy every time. The combination of sweet apples and butternut squash creates a cozy, harvest-inspired dish that’s better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Chimichurri Sauce Recipe for Grilling and Dinner and Easy Mango Glazed Chicken Recipe with Sweet and Spicy Flavor.
Why This Easy Apple Butternut Squash Casserole Recipe for Fall Dinner Is Pure Comfort
- Crispy topping with a creamy inside
- Easy to make with simple ingredients
- Perfect for fall dinners and holiday gatherings
- Better than takeout and freezes well
What You'll Need for Easy Apple Butternut Squash Casserole Recipe for Fall Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Butternut squash
- Apples
- Onion
- Heavy cream
- Shredded cheese
- Salt
- Pepper
- Nutmeg
- Garlic powder
- Paprika
- Optional: Pecans
- Optional: Parsley
đź“ť Ingredient Notes
- Butternut squash: Peel and dice into 1-inch cubes.
đź›’ Tools & Equipment I Recommend
- KitchenAid Food Processor — Saves time and effort in dicing butternut squash → See on Amazon
- Calphalon Nonstick Baking Dish — Even heat distribution for perfect casserole → See on Amazon
How to Make Easy Apple Butternut Squash Casserole Recipe for Fall Dinner
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare butternut squash: Peel and dice butternut squash into 1-inch cubes. Toss with 1 tbsp olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 20 minutes.
- Sauté onions and apples: In a large skillet, sauté diced onions and apples until softened. Add nutmeg and paprika, then transfer to a bowl.
- Assemble casserole: In a large bowl, combine roasted butternut squash, sautéed onions and apples, heavy cream, and 1 cup shredded cheese. Transfer to a greased baking dish.
- Add topping: In a separate bowl, mix 1 cup panko breadcrumbs, 1/2 cup shredded cheese, and 2 tbsp melted butter. Sprinkle over casserole.
- Bake: Bake for 20-25 minutes or until golden and bubbly. Let rest for 5 minutes before serving.
Cook's Tips for Perfect Easy Apple Butternut Squash Casserole Recipe for Fall Dinner
- Common mistake and fix: Don't overcook the butternut squash. It should still have a slight bite to it when you take it out of the oven.
- Pro tip: For a nut-free version, omit the pecans or substitute with sunflower seeds.
- Pro tip: Make ahead: Assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Storing & Reheating Easy Apple Butternut Squash Casserole Recipe 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 4 days. Make-ahead tip: Assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Freezing Easy Apple Butternut Squash Casserole Recipe for Fall Dinner
Freeze 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 or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.
Recipe Notes
- Chef tip: For a smoother casserole, blend half of the butternut squash before mixing it in.
- Best substitution: Substitute butternut squash with sweet potatoes for a similar flavor profile.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the topping isn't crispy, broil the casserole for 2-3 minutes after baking.
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Easy Apple Butternut Squash Casserole Recipe for Fall Dinner
Ingredients
Main Ingredients
- Butternut squash
- Apples
- Onion
- Heavy cream
- Shredded cheese
Seasonings
- Salt
- Pepper
- Nutmeg
- Garlic powder
- Paprika
Optional Toppings
- Pecans
- Parsley
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare butternut squash: Peel and dice butternut squash into 1-inch cubes. Toss with 1 tbsp olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 20 minutes.
- Sauté onions and apples: In a large skillet, sauté diced onions and apples until softened. Add nutmeg and paprika, then transfer to a bowl.
- Assemble casserole: In a large bowl, combine roasted butternut squash, sautéed onions and apples, heavy cream, and 1 cup shredded cheese. Transfer to a greased baking dish.
- Add topping: In a separate bowl, mix 1 cup panko breadcrumbs, 1/2 cup shredded cheese, and 2 tbsp melted butter. Sprinkle over casserole.
- Bake: Bake for 20-25 minutes or until golden and bubbly. Let rest for 5 minutes before serving.
Notes
- Chef tip: For a smoother casserole, blend half of the butternut squash before mixing it in.
- Best substitution: Substitute butternut squash with sweet potatoes for a similar flavor profile.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the topping isn't crispy, broil the casserole for 2-3 minutes after baking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze 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 or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
- Make ahead: Assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 18g
- Carbs: 42g
- Fiber: 6g
- Sugar: 12g
- Sodium: 400mg
- Cholesterol: 55mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Apple Butternut Squash Casserole Recipe for Fall Dinner FAQs
Yes, you can assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
This could be due to overcooking or not draining the butternut squash properly. Make sure to cook the squash until it's still slightly firm and drain any excess liquid before assembling the casserole.
Yes, you can use frozen butternut squash. Thaw it overnight in the fridge before using. Drain any excess liquid before cooking.
No, this recipe is not suitable for the slow cooker. The topping would not crisp up properly.
This casserole pairs well with a simple green salad, crusty bread, or roasted vegetables.
A Warm Final Note
I can’t wait for you to try Easy Apple Butternut Squash Casserole Recipe 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!
