Green Apple and Butternut Squash Casserole
- Olive oil spray
- 3 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 cups mushrooms, quartered
- 1 small butternut squash, peeled and cut into 1-inch chunks
- 1 celery stalk, chopped
- 1 small yellow onion, chopped
- 1/2 teaspoon fine sea salt, divided
- 1/2 cup dry bread crumbs
- 2 granny smith apples, peeled, cored, and roughly chopped
- 1 teaspoon chopped fresh thyme (optional)
- 1/2 cup toasted chopped pecans (optional)
- 1/4 teaspoon ground black pepper
Preheat the oven to 400F.
Spray a medium baking dish with olive oil cooking spray and set aside.
Melt 1 tablespoon of the butter and oil in a large skillet over medium high heat.
Add mushrooms, celery, squash, onions and 1/4 teaspoon salt and cook, stirring often, for 10 minutes.
Reduce heat, cover and cook for 5 to 10 minutes, stirring occasionally, until squash is just tender.
Meanwhile, melt remaining two tablespoons butter in a small pot.
Add bread crumbs, stir to coat and set aside.
Add apples, thyme, remaining salt and pepper to squash mixture and cook until apples are tender, 5 to 10 minutes more.
Transfer squash mixture and any pan juices to reserved dish and sprinkle bread crumbs over the top.
Bake until bread crumbs are golden brown, 10 to 15 minutes. For extra crunch, garnish with toasted pecans before serving.
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- Olive oil spray
- 3 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 cups mushrooms, quartered
- 1 small butternut squash, peeled and cut into 1-inch chunks
- 1 celery stalk, chopped
- 1 small yellow onion, chopped
- 1/2 teaspoon fine sea salt, divided
- 1/2 cup dry bread crumbs
- 2 granny smith apples, peeled, cored, and roughly chopped
- 1 teaspoon chopped fresh thyme (optional)
- 1/2 cup toasted chopped pecans (optional)
- 1/4 teaspoon ground black pepper