Easy Apple Butternut Squash Casserole – Fall Harvest Dinner
Easy Apple Butternut Squash Casserole is the perfect fall harvest dinner. After making this many times, I’ve perfected the crispy topping. The trick I discovered is using Panko breadcrumbs. It’s so fresh and comforting, it’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 Quick Crispy Halloumi Greek Power Bowl Recipe and Easy Sweet Potato Chickpea Curry Recipe.
Why This Easy Apple Butternut Squash Casserole – Fall Harvest Dinner Is Pure Comfort
- Golden, crispy topping
- Comforting harvest flavors
- Easy to make, better than takeout
- Perfect for fall dinners
What You'll Need for Easy Apple Butternut Squash Casserole – Fall Harvest 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
- Panko breadcrumbs
- Brown sugar
- Salt
- Pepper
- Ground cinnamon
- Ground nutmeg
- Melted butter
- Optional: Fresh parsley
- Optional: Shredded cheese (optional)
📝 Ingredient Notes
- Butternut squash: Peel and dice into 1-inch cubes.
🛒 Tools & Equipment I Recommend
- KitchenAid 7-Cup Food Processor — Saves time and effort in prep → See on Amazon
- OXO Good Grips 3-Piece Measuring Cup Set — Accurate measuring for consistent results → See on Amazon
How to Make Easy Apple Butternut Squash Casserole – Fall Harvest Dinner
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare squash and apples: Peel and dice butternut squash and apples into 1-inch cubes. You should have about 6 cups of squash and 2 cups of apples.
- Mix squash and apples: In a large bowl, combine diced squash, apples, 1/2 cup brown sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix well.
- Transfer to baking dish: Transfer squash and apple mixture to a 9×13-inch baking dish. Spread evenly.
- Prepare topping: In a medium bowl, combine 1 cup Panko breadcrumbs, 2 tablespoons melted butter, and 2 tablespoons brown sugar. Mix well.
- Add topping: Sprinkle Panko mixture evenly over the squash and apple mixture in the baking dish.
- Bake: Bake for 45-50 minutes, or until the topping is golden and crispy, and the squash is tender.
- Serve: Let cool for 5 minutes, then serve with fresh parsley and shredded cheese if desired.
Cook's Tips for Perfect Easy Apple Butternut Squash Casserole – Fall Harvest Dinner
- Common mistake and fix: Don't overcook the squash. It can become mushy. Keep an eye on it and remove from oven when tender.
- Substitution tip: You can substitute acorn squash or pumpkin for the butternut squash.
- Make-ahead tip: This casserole can be made ahead and reheated in the oven at 350°F (175°C) for 20-25 minutes.
Storing & Reheating Easy Apple Butternut Squash Casserole – Fall Harvest Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Freezing Easy Apple Butternut Squash Casserole – Fall Harvest Dinner
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a sweeter casserole, add an extra tablespoon of brown sugar to the topping.
- Best substitution: Substitute diced sweet potatoes for the apples for a different flavor profile.
- Make-ahead: This casserole can be made ahead and reheated in the oven at 350°F (175°C) for 20-25 minutes.
- Scaling: This recipe can be halved or doubled to serve more or less people.
- Troubleshooting: If the topping isn't crispy enough, broil it for 2-3 minutes after baking, keeping an eye on it to prevent burning.
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Easy Apple Butternut Squash Casserole – Fall Harvest Dinner
Ingredients
Main Ingredients
- Butternut squash
- Apples
- Onion
- Panko breadcrumbs
- Brown sugar
Seasonings
- Salt
- Pepper
- Ground cinnamon
- Ground nutmeg
- Melted butter
Optional Toppings
- Fresh parsley
- Shredded cheese (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare squash and apples: Peel and dice butternut squash and apples into 1-inch cubes. You should have about 6 cups of squash and 2 cups of apples.
- Mix squash and apples: In a large bowl, combine diced squash, apples, 1/2 cup brown sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix well.
- Transfer to baking dish: Transfer squash and apple mixture to a 9×13-inch baking dish. Spread evenly.
- Prepare topping: In a medium bowl, combine 1 cup Panko breadcrumbs, 2 tablespoons melted butter, and 2 tablespoons brown sugar. Mix well.
- Add topping: Sprinkle Panko mixture evenly over the squash and apple mixture in the baking dish.
- Bake: Bake for 45-50 minutes, or until the topping is golden and crispy, and the squash is tender.
- Serve: Let cool for 5 minutes, then serve with fresh parsley and shredded cheese if desired.
Notes
- Chef tip: For a sweeter casserole, add an extra tablespoon of brown sugar to the topping.
- Best substitution: Substitute diced sweet potatoes for the apples for a different flavor profile.
- Make-ahead: This casserole can be made ahead and reheated in the oven at 350°F (175°C) for 20-25 minutes.
- Scaling: This recipe can be halved or doubled to serve more or less people.
- Troubleshooting: If the topping isn't crispy enough, broil it for 2-3 minutes after baking, keeping an eye on it to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 20-25 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 280
- Protein: 5g
- Fat: 6g
- Carbs: 52g
- Fiber: 7g
- Sugar: 20g
- Sodium: 350mg
- Cholesterol: 15mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Apple Butternut Squash Casserole – Fall Harvest Dinner FAQs
Yes, you can assemble it ahead of time and refrigerate for up to 24 hours before baking.
You may have overcooked the squash. Keep an eye on it and remove from the oven when tender.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
No, this casserole is best made in the oven. The air fryer doesn't have the capacity to cook it evenly.
This casserole pairs well with a simple green salad or roasted vegetables.
A Warm Final Note
I can’t wait for you to try Easy Apple Butternut Squash Casserole – Fall Harvest 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!
