Easy Apple Butternut Squash Casserole for Fall Dinner
Easy Apple Butternut Squash Casserole is the ultimate fall side dish. After making this many times, I’ve discovered the secret to perfectly tender butternut squash and a creamy, irresistible sauce. The result is a cozy, harvest-inspired casserole that’s better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert and Easy Roasted Beet Salad with Feta and Cucumber.
Why This Easy Apple Butternut Squash Casserole for Fall Dinner Is Pure Comfort
- It's the perfect side dish for fall dinners
- The combination of tender butternut squash and sweet apples is irresistible
- It's creamy, comforting, and better than takeout
- Your family will beg for this recipe
What You'll Need for Easy Apple Butternut Squash Casserole for Fall Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 medium butternut squash
- 2 medium apples
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground nutmeg
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Optional: Chopped fresh parsley
- Optional: Crumbled bacon
📝 Ingredient Notes
- butternut squash: You can use pre-cut butternut squash to save time.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Chopper — Makes quick work of chopping apples and garlic → See on Amazon
- OXO Good Grips 3-Piece Measuring Cup Set — Accurate measuring ensures perfect results → See on Amazon
How to Make Easy Apple Butternut Squash Casserole for Fall Dinner
- Prepare the butternut squash: Preheat the oven to 400°F (200°C). Peel and cut the butternut squash into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
- Cook the apples: While the squash is roasting, peel and dice the apples. Sauté in a pan with a bit of butter until softened. Season with cinnamon and nutmeg.
- Make the creamy sauce: In a saucepan, heat the heavy cream, garlic, and seasonings until hot. Stir in the Parmesan cheese until melted and smooth.
- Assemble the casserole: In a large bowl, combine the roasted butternut squash, cooked apples, and creamy sauce. Transfer to a baking dish and top with more cheese if desired.
- Bake: Bake at 375°F (190°C) for 20-25 minutes or until bubbly and golden.
Cook's Tips for Perfect Easy Apple Butternut Squash Casserole for Fall Dinner
- Common mistake and fix: Don't overcook the butternut squash. It can become mushy and watery. Keep an eye on it and remove it from the oven as soon as it's tender.
- : For a vegetarian version, omit the bacon or use a vegetarian bacon alternative.
- : This casserole can be made ahead of time and reheated in the oven.
Storing & Reheating Easy Apple Butternut Squash Casserole for Fall 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 for Fall 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 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: To make this recipe gluten-free, ensure your heavy cream and Parmesan cheese are certified gluten-free.
- Best substitution: You can substitute the butternut squash with sweet potatoes or pumpkin.
- Make-ahead: This casserole can be made ahead of time and reheated in the oven.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If your casserole is too watery, try draining some of the liquid before serving.
Want to level up this recipe?
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Easy Apple Butternut Squash Casserole for Fall Dinner
Ingredients
Main Ingredients
- 1 medium butternut squash
- 2 medium apples
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
Seasonings
- 1 tsp ground nutmeg
- 1 tsp dried thyme
- 1 tsp dried rosemary
Optional Toppings
- Chopped fresh parsley
- Crumbled bacon
Instructions
- Prepare the butternut squash: Preheat the oven to 400°F (200°C). Peel and cut the butternut squash into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
- Cook the apples: While the squash is roasting, peel and dice the apples. Sauté in a pan with a bit of butter until softened. Season with cinnamon and nutmeg.
- Make the creamy sauce: In a saucepan, heat the heavy cream, garlic, and seasonings until hot. Stir in the Parmesan cheese until melted and smooth.
- Assemble the casserole: In a large bowl, combine the roasted butternut squash, cooked apples, and creamy sauce. Transfer to a baking dish and top with more cheese if desired.
- Bake: Bake at 375°F (190°C) for 20-25 minutes or until bubbly and golden.
Notes
- Chef tip: To make this recipe gluten-free, ensure your heavy cream and Parmesan cheese are certified gluten-free.
- Best substitution: You can substitute the butternut squash with sweet potatoes or pumpkin.
- Make-ahead: This casserole can be made ahead of time and reheated in the oven.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If your casserole is too watery, try draining some of the liquid before serving.
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 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir 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: 350
- Protein: 10g
- Fat: 25g
- Carbs: 30g
- Fiber: 4g
- Sugar: 12g
- Sodium: 500mg
- Cholesterol: 80mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Apple Butternut Squash Casserole for Fall Dinner FAQs
Yes, you can assemble the casserole ahead of time and refrigerate for up to 24 hours before baking. However, it's best to add the final topping of cheese just before baking.
This could be due to overcooking the butternut squash or not draining the liquid before serving. Try to keep an eye on the squash while it's roasting and drain any excess liquid before serving.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. This will help maintain the texture and prevent it from becoming soggy.
Yes, this casserole is a great side dish for Thanksgiving. It's a hearty, comforting, and flavorful addition to the meal.
A Warm Final Note
I can’t wait for you to try Easy Apple Butternut Squash Casserole for Fall 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!
