Acorn Squash and Apple Casserole Recipe

American · Side dish · 65 min total

A cozy autumn casserole combining tender roasted acorn squash with sweet apples, warm spices, and a crunchy pecan topping.

Ingredients

• 2 medium acorn squash (about 2 lbs total)
• 2 large apples (such as Honeycrisp or Granny Smith), peeled and sliced
• 1/4 cup unsalted butter, melted
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cut acorn squash in half, scoop out seeds, then peel and cut into 1-inch cubes.
3. In a large bowl, combine squash cubes and apple slices. Add melted butter, brown sugar, cinnamon, nutmeg, and salt. Toss to coat evenly.
4. Transfer squash mixture to prepared baking dish, spreading in an even layer.
5. In a small bowl, mix pecans, flour, and oats. Sprinkle over the squash mixture.
6. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until squash is tender and topping is golden brown.
7. Let rest 5 minutes before serving.

Tips

• For a sweeter dish, use Fuji or Gala apples.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.
• Serve as a side with roasted pork or chicken.

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