Butternut Squash and Apple Casserole with Maple Walnut Crumble
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 large onion chopped
- 1 tsp black pepper
- 1 cup chopped walnuts
- 1/4 cup pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/2 tsp ground white pepper
- 2 tbsp tapioca starch
- 1/2 tsp himalayan salt
- 1 tsp himalayan salt
- 1 tbsp chopped fresh thyme
- 1/4 tsp freshly ground nutmeg
- 1 tbsp finely chopped fresh rosemary
- 1 medium butternut squash diced finely (about 1kg / 2.2lb)
- 3 large red apples cored and diced (i used lobo)
- 1/2 cup organic dried cranberries
- 2 tbsp ghee melted (store-bought or homemade)
- 1 cup fresh pressed apple cider (or unsweetened apple ju
- 1 tbsp freshly squeezed lemon or lime juice
- 1/8 spchinese 5 spice
- 1/4 cup pure maple sugar flakes
- 2 tbsp ghee (store-bought or homemade)
- pinch ground ceylon cinnamon and himalayan salt
- Carbohydrate 34.9638818677244 g
- Cholesterol 0 mg
- Fat 11.9130208860302 g
- Fiber 6.08296894762164 g
- Protein 7.1762220605891 g
- Saturated Fat 0.754356932033576 g
- Serving Size 1 1 Serving (267g)
- Sodium 39.1838462517941 mg
- Sugar 28.8809129201028 g
- Trans Fat 1.16575770998293 g
- Calories 251 calories
A Busy Mom's Delight: Butternut Squash and Apple Casserole with Maple Walnut Crumble
As a busy mom, juggling work, kids' activities, and maintaining a semblance of a healthy lifestyle often feels like running a marathon with a toddler clinging to your leg. Finding time to cook a wholesome, delicious meal that everyone will enjoy can feel like a Herculean task. But I’ve discovered that even amidst the chaos, a little bit of planning and the right recipe can make all the difference. And this Butternut Squash and Apple Casserole with Maple Walnut Crumble is my current go-to for a hearty, comforting meal that's surprisingly easy to make.
The beauty of this recipe lies in its versatility and ease of preparation. I can often prep the ingredients the night before, storing them in airtight containers in the refrigerator. This way, when the dinner rush hits, I simply need to assemble the casserole and pop it in the oven. The result? A warm, satisfying meal that smells heavenly and fills the house with the comforting aromas of autumn. The sweet and savory notes of butternut squash and apple perfectly complement the crunchy maple walnut crumble, creating a flavor explosion that satisfies even the pickiest eaters in my family (yes, even my teenage son!).
Beyond its convenience, this casserole is also packed with nutrients. Butternut squash is brimming with vitamins and antioxidants, while apples provide fiber and a natural sweetness. The walnuts add healthy fats and a satisfying crunch, and the maple syrup contributes a touch of sweetness without the guilt. It's a meal that nourishes both body and soul, leaving me feeling energized and ready to tackle the next challenge that comes my way.
One of the things I love most about this recipe is how easily adaptable it is. Feeling creative? Swap out the cranberries for dried cherries or blueberries. Don't have ghee? Use olive oil or unsalted butter instead. The recipe is a fantastic base that you can adjust to your taste and the ingredients you have on hand. It’s a perfect recipe for using up those leftover apples or that extra butternut squash you might have sitting in your produce drawer.
This casserole also makes excellent leftovers! The flavors actually deepen and mellow slightly after it's been refrigerated. So, not only is this a quick weeknight dinner option, but it’s also a fantastic make-ahead dish for busy weekends or potlucks. Just imagine, arriving at a gathering with this beautifully golden, fragrant casserole already prepared. The compliments will roll in, and you'll have a ready-to-eat dish that everyone will rave about. Trust me, this recipe is a crowd-pleaser.
The secret ingredient, in my opinion, is the maple walnut crumble. It provides the perfect textural contrast to the soft squash and apples. The crunch of the walnuts against the sweetness of the maple and the spice notes from the cinnamon and nutmeg create a flavor symphony that keeps me coming back for more. It’s the little touches like this that elevate a simple casserole into something truly special.
So, the next time you're looking for a comforting, flavorful, and surprisingly easy meal, give this Butternut Squash and Apple Casserole with Maple Walnut Crumble a try. I promise, it will quickly become a family favorite, a lifesaver on those busy weeknights, and a star player at your next potluck. Enjoy!
Step-by-step
- Preheat your oven to 425°F
- Place the butternut squash, apples, onion and cranberries in a large mixing bowl.
- In a separate container, mix the melted ghee, rosemary, thyme, salt and pepper.
- Pour this over the vegetables and mix well.
- Line a 13" x 18" baking sheet with parchment paper and spread the butternut squash mixture into a single layer.
- Bake for about 30 minutes, or until the apples and squash start to caramelize.
- Meanwhile, make the cooking liquid and crumble. For the cooking liquid, whisk all the ingredients together. For the crumble, mix all ingredients in a bowl.
- After 30 minutes, transfer the squash and apple mixture to a square baking dish.
- Pour in cooking liquid and top with the crumble.
- Bake for an additional 15 minutes, until the liquid bubbles and the crumble is golden brown.
- Remove from the oven and allow to rest for 15 minutes before serving.
