Wednesday, October 10, 2012

recipe: sweet fall harvest casserole

sorry, i dropped off the face of the earth there for a few days... we've had a lot going on lately. 
i won't bore you with the details but most importantly, Jason is finally home for the off-season so instead of following my blogging duties I slacked off and snuggled up to my man, trying to make up for the past 6 months. i'm sure you understand :) 

if you follow me on instagram, which you totally should by the way ;), you may remember me posting a picture of this deliciousness and threatening to post the recipe here. well, those threats were real! 
be warned that you may never want to eat another fall dessert after this... ok, you were warned.

here is what you'll need for 8 servings and an 8x11 baking dish

  • 1/2 butternut squash
  • 2 large apples
  • cinnamon
  • 1/2 cup white sugar
  • 3/4 cup milk
  • 1/2 tsp vanilla extract
  • 1/2 pinch of salt
  • 1 heaping tablespoon of flour
  • 2 eggs
  • 2 tbsp margarine or butter, melted
  • 4 ounces of vanilla wafers
  • 1/4 cup margarine or butter, melted
  • 1/2 cup brown sugar

preheat the oven to 425 degrees F (220 degrees C)

bring a large pot of water to a boil. while you're waiting, cut the squash in half. use a spoon to remove the seeds and peel the skin with a potato peeler. be careful not to chop your fingers off ;)
cut the squash into cubes and cook until tender, about 15 minutes. drain the squash and mash it well. 

peel the apples and slice them up. add a dash of cinnamon. set aside.

in the 8x11 casserole dish combine the mashed butternut squash, white sugar, vanilla extract, milk, dash of salt, flour, 2 tbsp melted margarine and eggs. mix it all well and bake in the oven for 25 minutes. 

in a mixing bowl prepare your topping by combining crushed vanilla wafers, brown sugar and melted margarine. i usually put the vanilla wafers inside a large freezer bag and use the rolling pin to crush them. pretty mess free. 

after 25 minutes remove from oven and layer apples on top. return to the oven for another 15 minutes. 
sprinkle topping over top and brown for 5 more minutes. 


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recipe adapted from 


  1. I'm totally there with you, I just can't keep up with everything. its awful! ...but your casserole looks amazing...I am getting so hungry! I'm so impressed.

  2. Looks delicious! Welcome back!!

  3. I'd love to try this with a baking pumpkin instead of a squash and see what happens!

  4. That looks soooo yummy, I need to make this!

  5. This looks delightful and perfect for Fall. I just came across your blog - it's lovely.
    Following you now.

  6. Looks delicious! I'm going to have to try it. :)


    swaney e


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