How To make Butternut Apple Casserole

Baked Butternut Squash and Apples

This Butternut Squash and Apple recipe from Village Super Market's Dietitian is a great side dish for fall & winter! It's quick, easy and perfect for a small holiday gathering

Holiday Side Dishes # 1 Baked Butternut Squash and Apples

Ingredients
2 Tbls butter or margarine
1/2 tsp cinnamon
1/4 tsp nutmeg
5 cups butternut squash peeled and cut into 1/2 cubes
2 granny smith apples peeled and cut into 1/2 cubes
1/4 cup maple syrup
1 tbls balsamic vinegar
1/4 cup chopped pecans
oven 375
place butter into a glass 9x13 pan and place in oven to melt
When melted add cinnamon, nutmeg and squash and stir to coat.
Cover and cook for 20 minutes.
Meanwhile chop apples and add maple syrup and vinegar.
After 20 minutes remove squash and add apples
cover and cook additional 10 minutes.
Uncover and cook until desired doneness of squash
Just before serving sprinkle with chopped pecans

STUFFED BUTTERNUT SQUASH WITH SAUSAGE AND APPLES

This stuffed butternut squash with Italian sausage and apples includes spinach, walnuts, raisin, herbs and other flavorful ingredients. The stuffing is packed with savory and sweet flavors. It is so delicious and easy to make!
Healthy stuffed butternut squash recipe is comforting, nourishing, flavorful and gluten free. This butternut squash with sausage recipe will impress everyone! It can be served for kids, adults and great for dinner or holidays.
I love butternut squash. I can cook butternut squash every week and you never get bored. You can add any fillings and you can customize them any time. I scooped the flesh from the butternut squash, saved it and served it as a separate dish.
Follow simple steps in this easy recipe and find out how to stuff the butternut squash with sausage, apples, spinach and other delicious ingredients!

INGREDIENTS:
1 butternut squash
1 lb Italian sausage
2 cups spinach
1/2 red onion
2 cloves garlic
1 apple
feta cheese to sprinkle
1/3 cup raisin
1/4 cup chopped walnuts
1 tbsp dried dill
1 tbsp dried parsley
salt to taste
black pepper to taste
olive oil for cooking
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Butternut Squash Gratin Recipe - Laura Vitale - Laura in the Kitchen Episode 497

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Stuffed Butternut Squash (lentil filling)

⭐️ Get Recipe:

Stuffed butternut squash is a showstopper, the perfect centerpiece recipe for special holiday meals like Thanksgiving or Christmas. The roasted butternut is filled with a rich, earthy, flavor-packed lentil filling, suitable for vegetarians and meat-eaters alike.

⭐️ INGREDIENTS
1 butternut squash use half if yours is very large
4 tablespoons grated parmesan cheese or non-dairy cheese; add more or less to taste

LENTIL STUFFING
1 tablespoon olive oil
1 onion chopped
3 cloves garlic pressed
1 can (15 ounces) lentils drained and rinsed
½ cup walnuts chopped
1 can (15 ounces) crushed tomatoes + 1 cup water to rinse the can
2 tablespoons soy sauce or tamari
½ teaspoon dried oregano
1 teaspoon salt more or less to taste
2 twists black pepper + red pepper flakes to taste

ROASTED POTATOES & GRAPES (optional)
4 - 5 medium potatoes washed and cut into wedges
2 tablespoons olive oil
1 teaspoon rosemary dried or fresh
1 teaspoon paprika
½ teaspoon salt or more to taste
2 twists black pepper
1 bunch grapes white, red, or both

BAKING:
1st BAKE: Roast the squash and the potatoes for 35 to 45 minutes or until the squash is knife-tender. Don’t turn off the oven!

2nd BAKE: Add the lentil-stuffed butternut squash to the tray and seedless grapes.
Bake for 15 more minutes.

❤️ Nico & Louise
Theplantbasedschool.com

Butternut Squash Casserole Bake- Autumn Straight from the Oven!

Full Recipe Here ????

INGREDIENTS
3 pounds (1.35 kg) butternut squash (1 lrg. or 2 small) peeled and cut into about 3/4” pieces
4 slices bacon , cut into bite sized pieces (omit to make vegetarian, just add 2 Tablespoons of oil)
1 medium onion , chopped
3 cloves garlic , minced or crushed
1 cup (70 g) chopped brown mushrooms , about 4 ounces
2 tablespoons (30 ml) chopped Italian parsley
1/2 teaspoon (2.5 ml) dried sage
1/2 teaspoon (2.5 ml) dried thyme leaves
1/4 cup (60 ml) chicken stock , turkey stock or vegetable stock
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste

???? Print Full Recipe Here ????

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