Butternut Squash and Apple Bake

Butternut Squash and Apple Bake
Servings: 10


For the Casserole
  • 1 tablespoon olive oil
  • 5 cups peeled and cubed butternut squash (about 2 pounds)
  • 1 large onion, peeled and diced
  • 2 medium tart apples, such as Granny Smith, peeled, cored and cubed
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the Crumb Topping
  • 1 1/2 cups coarse bread crumbs (we prefer homemade)
  • 3 tablespoons butter, melted
  • 1/2 cup grated Parmesan

Make It

1. Heat the oven to 400 degrees and coat an 11- by 7-inch pan or 1 1/2-quart baking dish with cooking spray. Heat the oil in a large skillet over medium heat. Add the squash, reduce the heat to medium-low, cover, and cook for 10 minutes. Stir in the onion and apples. Cover the pan again and cook five more minutes. Transfer the mixture to the prepared baking dish. Add the thyme, salt, and pepper and toss gently to combine.

2. To make the topping, stir together the bread crumbs and butter in a medium bowl. Stir in the Parmesan until evenly blended. Sprinkle the topping mixture evenly over the squash mixture and bake until the crumbs are golden brown, about 20 to 30 minutes. Serve immediately.