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.


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® 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




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



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.

You May Also Like