Looking for the perfect side dish for your Thanksgiving dinner? This delicious recipe for {Skillet} Butternut Squash Casserole {with Apples} will have your friends and family asking for seconds!
I know that Thanksgiving in the US is over a month away. However, Canada’s Thanksgiving is next Monday! With an over abundance of butternut squash from our garden I thought it was a great time to share this tasty side dish. It’s the perfect addition for your Thanksgiving spread!
A friend of mine shared this recipe with me last year and we all loved it. The original recipe is baked in a casserole dish.
But if you’re anything like me you’ll agree… when I’m preparing a big meal the last thing I want is more dishes!
I decided to use my cast iron skillet so I could sautee the apples on the stove top, then just add the rest of the ingredients on top and bake it in the oven.
I also love the rustic look of the cast iron pan for serving. Enjoy and Happy Thanksgiving!
{Skillet} Butternut Squash Casserole {with Apples}
Ingredients
For the topping
- 1 1/2 Cup Crushed corn flakes
- 1/2 Cup Chopped pecans
- 1/2 Cup Brown sugar
- 2 Tablespoons Melted butter
For the base
- 3 Cup cooked, mashed butternut squash
- 5 Large Apples( I used Macintosh) ,peeled, cored and sliced
- 1/4 Cup Butter
- 5 Tablespoons Brown sugar
- 1/4 teaspoon Salt
- 1 1/2 Tablespoon Butter
- 1/4 Cup Sugar
- 2 teaspoons Cinnamon
Instructions
- Preheat oven to 350 Degrees F.
For the Topping:
- Toss all of the ingredients together in a medium bowl and set aside.
For the base:
- Add the 1/4 cup of butter, brown sugar and salt to the mashed butternut squash and set aside.
- Toss your sliced apples with 1/4 cup of sugar and 2 tsp. cinnamon. Melt 1 1/2 Tbsp butter in your skillet on medium heat. Add the apples in a thin layer to cover bottom of skillet. Cook for 5 minutes occasionally flipping the apples. Remove from heat. Spread squash over the apples. Sprinkle topping over squash and bake for about 10 minutes or until heated. ( If you prepare ahead and store in the fridge overnight you may need to bake another 5-10 minutes.)
Nutrition
I hope this {Skillet} Butternut Squash Casserole {with Apples} finds its way to your Thanksgiving table this year! I will be sharing more of our Family Favorites over the next few weeks.
Here are some more great Autumn recipes that you can try right now:
Roasted Winter Squash Soup {with Homemade Applesauce}
I will be sharing this recipe at the following link parties:
Hi Nicole, You always bring the most delish dishes to #theWeekendSocial. Thanks again for sharing. Squash and apple just naturally go together. YUM. Please stop by and see us again Thursday 9:00 PM EST. Pinned!
this Skillet Butternut Squash casserole with apples looks and sounds totally delish! I will try this before Thanksgiving just as a taste test 🙂 nom nom nom!
That looks like a yummy dish, I love cooking everything in one pan, make things a whole lot easier. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
You mention “Add the 1/4 cup of butter, brown sugar and salt to the mashed butternut squash and set aside.”, but you skipped the part about how to cook the butternut squash so it CAN be mashed. You’re assuming everyone who reads this will be seasoned cooks. Can you please add how to prep the squash for that step, so it can be mashed?
Sorry to be confusing unt24girl. The ingredients call for “cooked” butternut squash so that’s why the directions do not include the preparation for how to cook it. There are many different ways that butternut squash can be cooked. You could microwave it, bake it or boil it. I peeled mine and scooped out the pulp and seeds, then diced it, boiled it for 15-20 minutes, just until tender and drained the water. At this point it can be mashed. Hope that helps and hope you enjoy this recipe. It’s one of my favorites.