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Butternut squash is one of my all time favorite ingredients. From soups to pie and everything in between, I’m in love with this versatile and healthy gourd. If you’re unconvinced of its merit, this gluten free apple butter butternut squash casserole will win you over. Sweet enough to convince the kids to try it, but not one of those melted marshmallow dishes that makes you wonder if it’s a side dish or a dessert.
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 gluten free apple butter butternut squash casserole! I think you’ll find that it makes an already flavorful, creamy, feel-good autumn dish even better!
And if you make your own apple butter with my recipe, you’ll be rewarded with extra to slather on your homemade gluten free bread – bonus!
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.