Roasted Butternut Squash and Apple Gratin


  • 3 cups cubed butternut squash, cut into 3/4-inch pieces
  • 1 cup diced baking apples, granny smith, golden delicious, etc.
  • 3 Tbsp. granulated sugar
  • 1/4 cup canola oil
  • 2 tsp. chopped fresh herbs, rosemary, thyme, sage or mix
  • 1 1/2 cups Panko bread crumbs
  • 1/2 cup melted butter
  • Salt and black pepper, to taste


  1. Preheat oven to 400 ºF.
  2. Combine the cubed squash and apples in a large bowl. Drizzle them with canola oil and sprinkle on the sugar and herbs. Toss well to evenly coat the squash and apples. 
  3. Lay the mixture out in a single layer on a baking sheet and bake in the oven for about 30 minutes or until the squash is barely tender.
  4. Transfer the squash and apples into a greased casserole dish.
  5. In a separate bowl, combine the bread crumbs with the melted butter, seasoning to taste with salt and pepper. 
  6. Lay an even mixture of bread crumbs over the roasted squash. Refrigerate until needed or place in the 400-degree oven and bake for about 20 minutes, or until the squash and apples are hot and the topping is evenly golden brown. Enjoy!

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