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This was amazing!! Perfect light side to go along with the heavier casseroles and mashed potatoes & gravy of the typical holiday spread. I didn’t peel my apples, added a light sprinkle of cinnamon and clove, baked about 3 hours ahead of time, forgot to reheat so served cold and it was great! I even ate the leftovers reheated for breakfast the next morning and it still tasted good.
can you bake a day ahead and reheat?
Hi Barbara, sure! Just reheat in the oven before serving.
I was wondering if I can prepare this recipe ahead of time and refrigerate, then reheat later? Taking to a holiday dinner. Thanks for your info and yummy recipe!
Sure, I don’t see why not!
I have made this more than once, love it…..but what I do is steam the squash and apples, mix all ingredients,….then bake, perfect love love love, making for friend this thanksgiving
OMG!! It’s absolutely delicious. I know it’s a side dish, but a scoop of vanilla icecream and it could be dessert!! Thanks for another winner, Elise.
Made the dish on Sunday and it was a great hit, modified butter to olive oil, added pecans and cinnamon instead of nutmeg.
Thanks so much for the recipe, it became our family favorite.
Love this recipe! Being a Vermonter, I drizzled some maple syrup over it for the last few minutes.
Good luck, and Happy Thanksgiving!
Do you think any of this could be prebaked? I don’t have an hour when the turkey comes out so trying to see if you could prebake the morning of and then just reheat for 15-20 minutes…or would you lose the texture?
Hi Rebecca, I haven’t tried prebaking this but I think it would work fine.
I steamed the squash and apples , then mixed all together in a baking dish, and heated together
What’s the purpose of the butter and the flour?
Hello Cesar, it’s just to help hold the brown sugar in place on top so all of it doesn’t melt to the bottom. The butter also helps flavor the dish.
I realize it has been quite sometime since this recipe was posted but I came across it today and was wondering what this dish would be like savory by replacing the sugar with cheese like Gorgonzola and the nutmeg with sage. Any thoughts?
I don’t know about cranberries in a purely savory dish. They’re so tart they really need sugar to make them palatable. But if you try it, please let us know what you do and how it turns out!
I’ve made this 3 times since Thanksgiving. Twice I didn’t use butter and I must say I prefer it without butter. Even my hubby who normally won’t eat butternut squash likes it. It’s a wonderful side dish for the season and I am sure I’ll be making it again. BTW I did it once with dried cranberries. It was good but not as pretty and balanced as with fresh ones. Thank you for another great dish!
Elise, what are your thoughts about doubling this recipe with a 9×13 dish? This was a big hit last year but there wasn’t enough for my family. Thanks for a great website.
I think it should work fine. ~Elise
I always double it and sometimes triple it! Comes out great!
Made this for Thanksgiving and it was a huge hit. Even the people who normally won’t eat butternut squash loved it. I accidentally left out the butter so it was a little dry, but considering that it was the fat-free version I don’t complain at all. :) I’ll definitely make this again!
How much precut squash would you use for this recipe? I did not see that information. Sorry if I missed it.
Great question. Don’t really know, because I just used a large squash and didn’t measure. If I had to guess I would say about 3 or 4 cups. ~Elise
This was delicious! So easy to make. I reduced the sugar just a little to make it less sweet. The squash came out soft, but not mushy. Perfect.
I made this last night to accompany grilled chicken and wild rice and it was a huge hit! I used sliced sweet potatoes instead of butternut squash. I prebaked the sweet potatoes for about 20 minutes. I halved the sugar and butter, and melted the butter to drizzle over the top. I covered the dish in foil for about half the cooking time. Perfect! My family loved it. This one is definitely going to be on our Thanksgiving table. Thank you for your wonderful blog!
Could this be cooked in crockpot? Or at least reheated in one? Would like to take to a church harvest dinner and it would be easier if it could be served/reheated in a crockpot.
You could cook it in a crockpot, but then nothing will get browned, which provides a lot of the flavor. Best is probably to reheat it in a crockpot. Haven’t tried to do that though. ~Elise
I’m not a vegetarian to say the least and I’ve never eaten butternut squash before so I was nervous making this dish. Also appreciated the link on how to cube the squash… Very helpful. I will definately be making this dish again as everyone loved it! I added a half cup of pecans as well and it was just awesome. Thank you so much for posting this recipe.