Holiday Dinner Side Dishes

Butternut Squash Casserole

This Butternut Squash Casserole might just be your new favorite holiday side dish! Apple cider, brown sugar, and a crunchy cinnamon cereal topping will ensure they go back for seconds! Thanksgiving dinner could always use a little shake up and this is just right!  If you have any leftover, give it a whirl in the blender or food processor and you’ve got delicious mashed butternut squash!

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Butternut Squash Casserole
Butternut Squash Casserole
Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
1 hour, 5 minutes
  • 3 cups diced butternut squash
  • 5 1/2 tablespoons butter
  • 1 tsp allspice or pumpkin pie spice
  • 1 tablespoon granulated sugar
  • 1/4 cup dark brown sugar
  • 1 Granny Smith apple, cubed
  • 1/2 cup apple cider
  • 1 cup Cinnamon Frosted Flakes, coarsely crushed
  • 1/4 cup chopped pecans
  • 1/2 cup light brown sugar
  • 2 tablespoons butter, melted
  1. Poke a butternut squash with a corn cob holder and microwave for 3-4 minutes.
  2. Get a large pot boiling with 2 quarts of water.
  3. Peel and cube squash into larger bite sized pieces and boil for 10-12 minutes.
  4. Drain and place in a large bowl.
  5. Add 4 tablespoons butter, 1 tsp of allspice/pie spice, 1/4 cup dark brown sugar and toss to coat the squash.
  6. To a large pot add 1 1/2 tbsp of butter, 1 diced granny smith or your preferred apple, a generous hit of cinnamon to taste, 1 tablespoon granulated sugar and give a stir and allow the apple to soften slightly.
  7. Add the apple to the squash and stir to incorporate.
  8. Put the Cinnamon Frosted Flakes in a sandwich bag and close it. Give them a few crunches in the bag to coarsely crumble them and add them to a bowl.
  9. Then add 1/2 cup dark brown sugar, 1/4 cup chopped pecans and stir to incorporate.
  10. Butter your baking dish and add the squash and apple mixture and spread out evenly.
  11. Add 1/4 cup apple cider over the top, then layer the corn flake mixture on top. I like to drizzle the 2 tbsp of melted butter on top of the flakes because it helps keep that crunch to the topping but you can mix it into the topping so it's more bulky.
  12. Bake in the oven for 35-45 minutes and tenting with foil the last 15 minutes.
Nutrition information
Serving Size: 8 servings

Shared with Rattlebridge Farm, French Country Cottage, Tater Tots and Jello, Dear Creatives, Simply Sweet Home, Pieced Pastimes, I Should Be Mopping the Floor, Create with Joy, Nifty Thrify Things, DIY Show Off, Finding Silver Pennies, Mad in Crafts, Home Stories A to Z, Cedar Hill Farmhouse, Yesterday on Tuesday, Creating My Way to Success, Life Sew Savory, Tumbleweed Contessa, My Uncommon Slice of Suburbia, Ginger Snap Crafts, Live Randomly Simple, The Thrifty Home, Artsy Fartsy Mama, Dizzy, Busy and Hungry, Grandma’s House DIY, My Girlish Whims, Stacy Embracing Change, The Life of Jennifer Dawn,

Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!


  1. Oooh, this looks really tasty. I have some sweet potato and some butternut squash in my fridge. This looks like a great option. pen x #ThatFridayLinky

  2. This looks so good. & would be a great fall side dish or for Thanksgiving. Thanks for sharing at the #InspirationSpotlight party @DearCreatives. pinned and sharing.

  3. This recipe is a great mixture of traditional and fresh idea. Very well put together, using the cinnamon frosted flakes is brilliant. Thank you for sharing.

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