Squash-Apple Casserole


Both apples and winter squash make a perfect Fall side dish. You can use your favorite variety of apples (such as Granny Smith or Macintosh) and winter squash (butternut, acorn, or hubbard).

Keeping the skin on the apples adds more fiber to the meal! Apples are good sources of fiber and provide our bodies with vitamin C. Winter squash provides us with fiber and potassium. Fiber keeps us regular while potassium maintains normal blood pressure. Vitamin C strengthens our immune system, which can help us fight off germs this flu season!


  • 2 ½ cups winter squash
  • 1 ½ cups apples
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon


  1. Wash the apples and winter squash
  2. Cut apples and squash into thin layers
  3. In an 8×8 inch pan, lay down alternating layers of squash and apples (keep apples as top layer)
  4. Sprinkle cinnamon and nutmeg on top
  5. Cover with aluminum foil
  6. Bake at 350˚ F for 45-60 minutes, until squash is tender.

Sources:Recipe, Apple Nutrition, Everything You Should Know About the Benefits of Squash

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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