Fall is in full swing with the chilly temps and falling leaves. It’s only natural we start having the urge for warming comfort foods, especially in the squash family! I partnered up with Within/Without snacks to make a scrumptious casserole.  I decided to make it three layers because there were too many good things that I knew would go together in this dish and I couldn’t leave any of them out! The bottom layer is corn muffins, but since corn muffins can be so dry and crumbly I wanted to make it more of a “bread pudding” like consistency, so I added vegetable stock.

     On top of that is lovely roasted butternut squash with sage and other savory herbs. QUICK TIP: Use frozen, cubed butternut squash to save time! Peeling and cutting a squash is no easy task! To top it all off is the Chewy Maple Granola from Within/Without which truly completed the whole dish! Let’s dive in!

FUN FACT:  Did you know that one cup of butternut squash has more potassium than a banana?
Butternut squash casserole with maple granola topping
Butternut Squash Casserole with Maple Granola Topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
25 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
25 Minutes
Butternut squash casserole with maple granola topping
Butternut Squash Casserole with Maple Granola Topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
25 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Make corn muffins according to directions on box. Cool and set aside.
    corn bread cupcakes
  2. Spread frozen cubes of butternut squash on baking sheet lined with foil. Drizzle some olive oil followed by salt, pepper, garlic powder, onion powder, paprika, dried thyme and sage leaves. Mix it all together and bake for about 25 minutes at 400 degrees.
    cubed squash
  3. At the bottom of small, rectangular baking dish, break up cooled corn muffins and top with vegetable stock. Let it soak in for 10 minutes.
    chicken stock with stuffing
  4. Once squash is roasted, scoop on top of corn muffins.
    cornbread and squash
  5. Using your hands, crumble cold butter with granola until evenly distributed and spread all over top of squash. Bake at 400 degrees for about 15-20 minutes until granola is a deep golden color.
    chewy granola maple pecan
  6. granola
  7. Butternut squash casserole with maple granola topping
  8. Butternut squash casserole with maple granola topping