Deep Dish Butternut Squash Casserole with Maple Ginger Crust

A side dish for sweet lovers, this casserole could be dessert it’s so good.


Casserole butternut mixture:

2 cans of Farmer’s Market Organic Butternut Squash
2 apples such as Granny Smith, peeled, cored and diced
½ cup chopped walnuts

Maple Ginger Crust

1 cup crushed ginger snaps
1/3 cup light brown sugar, firmly packed
¼ cup chilled butter, diced
1 tablespoon flour
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup pure maple syrup for drizzling over the casserole
Vegetable oil for spraying baking dish


Preheat oven to 350 degrees. Combine the Farmer’s Market Organic Butternut Squash with apples and walnuts and spoon into an ovenproof baking dish (1.8 liter) coated with vegetable oil or greased with butter. Place the dry crust ingredients, ginger snaps, brown sugar, butter, flour, salt, cinnamon, and nutmeg in a large mixing bowl and combine with a fork or pastry cutter. Sprinkle the crust mixture evenly over the squash and drizzle the maple syrup over all. Cover squash with foil and bake for 30 minutes. Uncover and continue to bake for approximately 15-20 minutes or longer until crust is golden brown and squash is heated through.

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