Apple Butter and Butternut Squash Casserole

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.


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



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




  1. 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.
  2. 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.
  3. 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.
  4. 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.

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