Easy Apple Butternut Squash Casserole Recipe for Fall Dinner

Easy Apple Butternut Squash Casserole is the ultimate fall side dish. After making this for my family countless times, I’ve discovered the secret to the perfect balance of sweet and savory flavors. The warm, cozy aroma of this casserole will fill your home and make your family beg for seconds. Start with my Easy Crockpot Hawaiian Chicken for a complete fall dinner. If you love recipes like this, you’ll also enjoy Easy Crockpot Hawaiian Chicken and Easy Classic Split Pea Soup.

What You'll Need for Easy Apple Butternut Squash Casserole Recipe 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 shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 tsp nutmeg
• Optional: Chopped fresh parsley
• Optional: Crushed pecans

How to Make Easy Apple Butternut Squash Casserole Recipe for Fall Dinner

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Prepare butternut squash and apples: Peel and cut butternut squash into 1-inch cubes. Peel, core, and slice apples into thin wedges.
3. Mix ingredients: In a large bowl, combine butternut squash, apples, heavy cream, cheddar cheese, Parmesan cheese, salt, black pepper, thyme, rosemary, and nutmeg. Mix well.
4. Bake: Transfer mixture to a greased 9×13-inch baking dish. Bake for 35-40 minutes, or until butternut squash is tender and casserole is bubbly.
5. Serve: Let casserole cool for 5 minutes before serving. Top with chopped fresh parsley and crushed pecans, if desired.

Storing & Reheating Easy Apple Butternut Squash Casserole Recipe for Fall Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Assemble the casserole up to 1 day ahead. Store in the refrigerator until ready to bake.

Freezing Easy Apple Butternut Squash Casserole Recipe for Fall Dinner

Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, omit the heavy cream and substitute with canned coconut milk.
• Best substitution: Substitute butternut squash with pumpkin or sweet potatoes for a similar texture and flavor.
• Make-ahead: Assemble the casserole up to 1 day ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the casserole is too watery, drain some of the liquid before serving. If it's too dry, add a little more heavy cream or milk.

Easy Apple Butternut Squash Casserole Recipe for Fall Dinner

⏱

Prep

15 mins

🍳

Cook

40 mins

⏳

Total

55 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1 medium butternut squash
• 2 medium apples
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 tsp nutmeg

Optional Toppings

• Chopped fresh parsley
• Crushed pecans

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Prepare butternut squash and apples: Peel and cut butternut squash into 1-inch cubes. Peel, core, and slice apples into thin wedges.
3. Mix ingredients: In a large bowl, combine butternut squash, apples, heavy cream, cheddar cheese, Parmesan cheese, salt, black pepper, thyme, rosemary, and nutmeg. Mix well.
4. Bake: Transfer mixture to a greased 9×13-inch baking dish. Bake for 35-40 minutes, or until butternut squash is tender and casserole is bubbly.
5. Serve: Let casserole cool for 5 minutes before serving. Top with chopped fresh parsley and crushed pecans, if desired.

Notes

• Chef tip: For a vegetarian version, omit the heavy cream and substitute with canned coconut milk.
• Best substitution: Substitute butternut squash with pumpkin or sweet potatoes for a similar texture and flavor.
• Make-ahead: Assemble the casserole up to 1 day ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the casserole is too watery, drain some of the liquid before serving. If it's too dry, add a little more heavy cream or milk.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
• Make ahead: Assemble the casserole up to 1 day ahead. Store in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 320
• Protein: 7g
• Fat: 22g
• Carbs: 30g
• Fiber: 4g
• Sugar: 9g
• Sodium: 350mg
• Cholesterol: 70mg
• Sat. Fat: 13g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Apple Butternut Squash Casserole Recipe for Fall Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Apple Butternut Squash Casserole Recipe 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!