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Apple Butter and Butternut Squash Casserole
This sweet-and-savory squash casserole will remind you of mashed sweet potatoes and Thanksgiving time. It’s also easy to make a gluten-free version.
Ingredients
Servings: 24
4 1/2 lb. Butternut squash, peeled and medium diced
3 Tbsp. Extra Virgin Olive Oil
1 cups Brown Sugar or Unrefined Coconut Palm Sugar
3 cups Sour Cream
1 1/2 cups MUSSELMAN’S® Premium Apple Butter
9 Eggs
1 Tbsp. Vanilla
2 tsp. Ground Cinnamon
2 tsp. Ground Ginger
3/4 tsp. Baking Soda
3/4 tsp. Sea Salt
1/2 tsp. Ground Cloves
1 1/2 cups Raisins (optional)
Non-stick baking spray as needed
Topping
3/4 cup Unsalted Butter, melted
1 1/2 cups Brown Sugar or Unrefined Coconut Palm Sugar
1 1/2 cups Chopped Pecans
1 1/2 cups Shredded Coconut
6 Tbsp. Regular or Gluten-free All-Purpose Flour
Method
- Preheat oven to 350°F conventional or 325°F convection. In a large bowl, toss squash with olive oil. Divide squash evenly between 2 foil-lined half-sheet pans and roast until fork-tender, about 45 minutes. Cool squash about 10 minutes on pans.
- Place squash in bowl of mixer fitted with paddle. Beat until squash is fairly smooth, about 1-2 minutes. Add sugar, sour cream, apple butter, eggs and vanilla. Beat briefly until combined. Stir in ginger, cinnamon, baking soda, salt and cloves. Stir in raisins, if using.
- Spray one full-size steam table pan (2 -1/2"” deep) or two 9"” x 13"” baking pans with baking spray. Pour squash mixture into pan(s); bake, uncovered, for 40–-45 minutes, or until the center is set.
- In a small bowl, combine butter, sugar, pecans, coconut and flour until moistened. Sprinkle topping ingredients evenly over casserole; return to oven and bake for 5 more minutes. Let casserole cool slightly, about 10 minutes. Serve warm or cool.
Printed: Nov 21, 2024
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