Butternut Squash and Apple Casserole


Serves 2-4

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  • 1 tablespoon unsalted butter to grease the baking dish
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon nutmeg powder, freshly ground
  • 1/2 teaspoon black pepper powder, freshly ground
  • 1/2 cup plus 1 tablespoon grated Parmesan
  • 4 cups cubed butternut squash (1/2-inch cubes)
  • 1 1/2 cups cubed Granny Smith apples (1/2-inch cubes)
  • 1 1/2 cups leeks, thinly sliced


Preheat oven to 180ºC. Butter the baking dish.

In a large mixing bowl, whisk the eggs, milk, salt, nutmeg, black pepper and 1/2 cup Parmesan.

Stir the squash, apples and leeks into the liquid mixture. Pour the mixture into the prepared baking dish and sprinkle with remaining tablespoon of Parmesan.

Bake on a middle rack in the oven for about 75 minutes, or until the top is golden brown and the squash is tender. Remove from the oven and allow to cool on a wire rack. Serve warm.