Filling Winter Squash Casserole

Filling Winter Squash Casserole


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Winter Squash Casserole is a dish made from butternut squash, Fuji apples, almond butter, slivered almonds and dried cranberries. Plus, this recipe can serve twelve, which makes it great for parties. This recipe is vegetarian, so it's fantastic for individuals who are adopting a meatless diet.

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

12 servings


  • 3 cups butternut squash, peeled and cut into 1/2″ halves
  • 2 cups apples, cored, and diced
  • 1/2 cup almond butter (unsalted)
  • 1 cup maple syrup (pure)
  • 1 cup dried cranberries (unsweetened)
  • 1 cup raisins
  • 1 cup chopped slivered almonds
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 2 cups mild cheddar cheese, shredded

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Grease a 2 quart casserole dish with butter or coconut oil. Mix the ingredients together in the dish, and top with the cheese. Bake for 20 minutes at 350 degrees. If you had the squash in the fridge, bake for an extra 10 minutes. 

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