Butternut Squash and Apple Casserole

There were several large cooking apples left in the bushel basket in the garage.  All I needed was a lovely butternut squash and a few staple ingredients to create a yummy fall side-dish.  Use organic ingredients whenever possible 🙂

*Pierce your butternut squash with a sharp knife and place in the oven as it is pre-heating.  Warming up the squash a bit will make cutting it easier.  I sliced the squash in half, removed the seeds, and then peeled the skin with a potato peeler.

#1  Cut a 2 pound butternut squash into 1/2 inch pieces.  Arrange the pieces in an ungreased 9 x 12 baking dish.

#2  Cut 2-3 baking apples into 1/2 inch pieces.  I left the skins on for texture and color!  Arrange the apples on top of the squash.

#3  Mix 1/3 cup of packed brown sugar, 3 tablespoons of melted butter, 1 tablespoon of flour, 1 teaspoon of sea salt, and 1/2 teaspoon of cinnamon in a small bowl.

#4  Pour this mixture on top of the squash and apples and gently blend.  Cover and bake for 40 minutes at 350 degrees.

This dish serves 6 and is TOO good!  It tastes like pumpkin and apple pie without the heavy crust.

Recipe adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

 

 

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