Easy Apple Butternut Squash Casserole for Fall Dinner

Easy Apple Butternut Squash Casserole is the ultimate fall dinner. After making it dozens of times, I’ve perfected the balance of sweet and savory flavors. The tender butternut squash and crispy apple topping will make your kitchen cozy. Try it with my Roasted Green Bean Quinoa Salad for a complete meal. If you love recipes like this, you’ll also enjoy Roasted Green Bean Quinoa Salad and Cheddar Jalapeño Burgers.

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.

• 2 cups peeled and cubed butternut squash
• 2 medium apples, peeled and sliced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Optional: Chopped fresh parsley, for garnish

How to Make Easy Apple Butternut Squash Casserole for Fall Dinner

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Cook butternut squash: Boil cubed butternut squash for 10 minutes until tender. Drain and set aside.
3. Mix ingredients: In a large bowl, combine cooked butternut squash, sliced apples, heavy cream, salt, pepper, garlic powder, onion powder, and thyme. Mix well.
4. Transfer to casserole dish: Transfer the butternut squash mixture to a greased 9×9-inch baking dish. Top with shredded cheddar cheese and grated Parmesan cheese.
5. Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
6. Serve: Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley and serve with your favorite side dish.

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 4 days. Make-ahead tip: Yes, prepare up to a day ahead and refrigerate. Bake as directed when ready to serve.

Freezing Easy Apple Butternut Squash Casserole for Fall Dinner

Freeze individual portions for up to 2 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: For a crisper topping, broil the casserole for 2-3 minutes after baking.
• Best substitution: Substitute the heavy cream with Greek yogurt for a lighter version.
• Make-ahead: Prepare the casserole up to a day ahead, then refrigerate. Bake as directed when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the casserole is browning too quickly, cover it loosely with aluminum foil.

Easy Apple Butternut Squash Casserole for Fall Dinner

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 cups peeled and cubed butternut squash
• 2 medium apples, peeled and sliced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme

Optional Toppings

• Chopped fresh parsley, for garnish

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Cook butternut squash: Boil cubed butternut squash for 10 minutes until tender. Drain and set aside.
3. Mix ingredients: In a large bowl, combine cooked butternut squash, sliced apples, heavy cream, salt, pepper, garlic powder, onion powder, and thyme. Mix well.
4. Transfer to casserole dish: Transfer the butternut squash mixture to a greased 9×9-inch baking dish. Top with shredded cheddar cheese and grated Parmesan cheese.
5. Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
6. Serve: Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley and serve with your favorite side dish.

Notes

• Chef tip: For a crisper topping, broil the casserole for 2-3 minutes after baking.
• Best substitution: Substitute the heavy cream with Greek yogurt for a lighter version.
• Make-ahead: Prepare the casserole up to a day ahead, then refrigerate. Bake as directed when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the casserole is browning too quickly, cover it loosely with aluminum foil.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 2 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: Yes, prepare up to a day ahead and refrigerate. Bake as directed when ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 9g
• Fat: 25g
• Carbs: 30g
• Fiber: 3g
• Sugar: 12g
• Sodium: 400mg
• Cholesterol: 85mg
• 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

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!