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UW Health SMPH
American Family Children's Hospital
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Butternut Squash and Apple Bake

This is so good you could almost serve it for dessert. It has an apple pie flavor with fresh apples on the bottom and covered with mashed butternut squash. Top it with cereal and nuts and you have a side-dish with lots of vitamin A, beta-carotene, and fiber.

1 medium (1 1/2 pounds) butternut squash
1 tablespoon butter or margarine
1 tablespoon brown sugar
Salt and pepper to taste

2 medium apples, peeled and cored
2 tablespoon cinnamon sugar mixture

Topping
 
1 cup corn flakes, slightly crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted

1. Microwave squash for 4 – 5 minutes or just enough to soften Butternut squash and apple bakeslightly. (The squash will be easier and safer to cut when softened.) Peel squash and cut in half lengthwise. Remove seeds and cut into chunks. Place in a large pan with 2 inches of water. Cover and steam for 20 - 30 minutes or until squash is tender. Drain well. Add 1 tablespoon butter and brown sugar. Mash with electric mixer. Add salt and pepper to taste. Set aside.

 

2. Preheat oven to 350 degrees. Heavily butter a deep 9 inch pie pan. Thinly slice apples and arrange in pan. Sprinkle with cinnamon and sugar mixture. Spread mashed squash over apples.

 

3. In a small bowl, combine topping ingredients. Sprinkle over squash.

 

Bake for 30 - 40 minutes or until apples are tender.

 

Serves 8

 

Nutritional information per serving

 

Calories 130
Fat, gm. 5
Protein, gm. 1
Carb, gm 20
Cholesterol 10
Fiber, gm 1.3