If you’ve read a lot of my recipes, you know that I often use creative ingredient substitutions in my gluten-free baking, either to reduce the fat and calories or to accommodate other dietary restrictions. Well, one of my new favorite secret ingredients does both of those things, and adds delicious flavor to recipes, as well. Apple butter!
I’ve now used apple butter in everything from cakes to granola, and in preparation for Thanksgiving, I’ve now used it to make this amazingly yummy butternut squash casserole! I think you’ll find that it makes an already flavorful, creamy, feel-good autumn dish even better!
If you’d like to do a little apple butter experimenting this fall, Musselman’s Apple Butter would like to help make that happen! One lucky winner will get these decorative baking pans and a jar of apple butter to use in all kinds of creative recipes.
Our contest is now closed. Congratulations to Jenn, who won our Mussleman’s Apple Butter Contest!
In the meantime, everyone wins with this free apple butter recipe e-book from Musselman’s (note: not all recipes are GF)
(*Musselman’s provided me with apple butter to use in developing recipes; I have not been compensated in any other way, and my opinions about their product are my own.)
Apple Butter, Butternut Squash Casserole
- 2 1/2 cups (~ 2 lb.) butternut squash
- 1/3 cup unrefined coconut palm sugar or brown sugar
- 1/2 cup apple butter (make your own!)
- 3 eggs
- 1 cup sour cream, dairy or non-dairy
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup raisins (optional)
- 4 Tbs. melted butter or non-dairy alternative (e.g. Earth Balance®)
- 1/2 cup coconut palm sugar or brown sugar
- 2 Tbs. Jules Gluten Free™ All Purpose Flour
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
Preheat oven to 350° F.
Peel butternut squash and cut into large chunks.
Line a baking pan with foil drizzled lightly with olive oil.
Toss the squash chunks with the oil and bake until fork tender, approximately 45 minutes.
Once cooked, mash the squash with a potato masher or in a food processor. Combine in a large bowl with sugar, apple butter, eggs, sour cream and vanilla. Whisk in the spices and fold in raisins, if using.
Spread mixture in an oiled 1 1/2 quart baking dish. Bake uncovered for 45 minutes, or until the center is no longer jiggly.
In a small bowl, melt the butter and stir in other topping ingredients.
When the casserole is finished cooking, sprinkle the topping ingredients across the top and return to the oven for 5 more minutes.
Remove and serve warm or cold.