Roasted Butternut Squash and Apple Casserole

Roasted Butternut Squash and Apple Casserole

This modern twist on a classic casserole is full of vibrant fall flavors. The sweetness of the apples, the tart and tangy flavor of the vinegar, combined with the buttery flavor of the squash makes for a delicious dinner that can stand alone or play the supporting role at a family potluck.




1 butternut squash, about 1 1/2 pounds, remove skin, seeds and string. Cut into 1 inch cubes

1 small onion, coarsely chopped

1 garlic clove, minced

2 tablespoons olive oil

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fresh ginger, finely grated

1 1/2 teaspoon salt

1/4 teaspoon ground pepper

3 apples, cored, cut into 1/2-inch cubes

2 tablespoons maple syrup or apple syrup*

1 tablespoon balsamic vinegar or apple cider vinegar

1 teaspoon fresh thyme leaves, chopped coarsely



Preheat oven to 375 degrees F.

In a large bowl, toss butternut, onion, garlic, salt, pepper, cinnamon, nutmeg, fresh ginger and olive oil. Coat squash and onions completely.

Pour mixture into a glass or ceramic baking dish (or cast iron skillet). Cover with foil and bake for 20 minutes.

In a separate bowl, combine apples, maple syrup, vinegar and fresh thyme. Arrange apple mixture over the squash. Re-cover with foil and bake for another 10 minutes.

Uncover the dish, stir and bake for about another 20 minutes, stirring every 10 minutes, until the squash is fully cooked and the liquid is absorbed. Taste and adjust the seasoning.

Serve immediately.


vegetable plate

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