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Easy Green Apple and Butternut Squash Casserole

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Make It

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  • - Preheat oven to 400 degrees Fahrenheit. Cut apples into quarters and then each quarter into quarters again. Spray a medium baking dish with olive oil cooking spray and set aside.
  • - Melt one tablespoon butter with the olive oil in a large skillet over medium-high heat. Add squash, onion, celery and mushrooms with a pinch of salt and saute for 10 - 15 minutes, stirring often. Reduce pan to medium-low heat, and add apples, thyme, salt and pepper; cover pan and cook for an additional 5 to 10 minutes or until the apples are just tender, stirring occasionally.
  • - While squash mixture is cooking, melt the remaining two tablespoons butter in a saucepan. Add the breadcrumbs, stirring to coat well and set aside.
  • - Transfer vegetables and any pan juices to the prepared baking dish. Sprinkle breadcrumbs (and parmesan cheese - optional) over the top and bake for 10 to 15 minutes, or until the breadcrumbs are golden-brown. For extra crunch, garnish with toasted pecans before serving.


For a lower-fat version, use low-fat or fat-free margarine instead of butter and withold pecans.

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