Squash-Apple Casserole

Name: Squash-Apple Casserole
Yield: 6 servings
Ingredients: 2 1/2 cups winter squash (such as acorn, butternut, or Hubbard); 1 1/2 cups apples (cooking, such as Macintosh, Granny Smith, or Rome); 1/2 teaspoon nutmeg; 1 teaspoon cinnamon

Source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-03-11.

What a delicious autumn side dish! Use your favorite varieties of apples and winter squash for this tasty recipe.

Makes

6 servings

Serving size

1/6 of recipe (90g)

Ingredients

2 1/2 cups winter squash (such as acorn, butternut, or Hubbard)
1 1/2 cups apples (cooking, such as Macintosh, Granny Smith, or Rome)
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Directions

Wash hands with soap and water.
Wash and prepare squash and apples (for extra fiber, keep peel on apples).
Alternate layers of squash and apples in 8x8 inch pan; end with apples.
Sprinkle spices over top layer.
Cover with aluminum foil.
Bake at 350 °F for 45 to 60 minutes, until squash is tender.

Notes

Learn more about: Winter Squash Apples

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.