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Nutrition Facts
Serving Size 1 (119g) Recipe makes 6 servings The following items or measurements are not included below: Splenda brown sugar blend 1/4 cup light margarine
Calories 63
Calories from Fat 1		(3%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 390mg		16%
Potassium 242mg		6%
Total Carbohydrate 16.3g		5%
	Dietary Fiber 2.7g	10%
	Sugars 8.4g
Protein 0.8g		1%
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Baked Squash and Apple Casserole

Recipe #261333 | 1¼ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Krista Smith
Oct 25, 2007

I got this recipe from a Weight Watchers meeting and it has become one of my most favorite recipes! You could probably make it into a dessert by adding a crisp/crumble topping to it or by serving it over ice cream but I love it all by itself!! (2 points per serving)

SERVES 6 -8 (change servings and units)

Ingredients

2 cups butternut squash, cubed into bite size pieces or 20 ounces precut squash
2 large apples, peeled, cored and sliced
1/4 cup Splenda brown sugar blend
1/4 cup cold light margarine
1 tablespoon flour
1/4 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg

Directions

1
Place squash & apples in a 9x13 baking dish.
2
Blend rest of ingredients until crumbly.
3
Sprinkle on squash and apples.
4
Cover and bake at 350 for 45-50 minutes.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Squash
Main Ingredient > Fruit > Apples
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven > Casseroles

Featured Reviews for This Recipe

From: Trixyinaz

On Nov 5, 2007

I used about 6 cups of cubed butternut squash (1 squash) as I didn't know what to do with the rest of the squash if I only used 2 cups. I only had 2 apples so I didn't increase that. I wasn't sure what Splenda brown sugar was so I just used light brown sugar. I slighly increased the brown sugar and margarine to 1/3 cup and the flour to 2 tablespoons to make up for the extra squash. I also increased the temperature to 390 degrees and baked for about 40 minutes. I could not wait to eat it...it smelled wonderful and tasted even better. However, next time I am going to cut down on the brown sugar. It was a bit too sweet for me. This was my main course for dinner and I had the leftovers tonight. My 3 year old LOVED it too! I bought another squash and will be cooking it up again this week to keep in the freezer for lunch. Can't wait to make again!

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From: Kristiina

On Sep 4, 2008

I love this recipe!! I got this one from a WW meeting last fall and made it for Thanksgiving...everyone LOVED it! Thanks for posting this, I lost it in a move earlier this year!

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