Colonial Squash and Apples

Two Thanksgiving Side Dishes- Colonial Squash and Apples in Cast Iron

This recipe comes from a blog called “Old Farmhouse Cooking,” which claims this squash dish was served at the first White House dinner. I have no information about that, but it sounded like a good combination of apples and squash for a Thanksgiving table, so I gave it a whirl. It turns out that this veggie dish is not only very tasty, but also works well as a vegetarian main dish. I’ve been eating the leftovers for lunch these last two days, and I will continue to make it throughout the winter because it’s that delicious. The apples sweeten the squash naturally, and the fiber in both makes it a very filling dish. I would use a firm but sweet apple for this.

Serves: 6
Prep time: 45 minutes


  • 1 butternut squash, sliced into bite-sized pieces
  • 4 apples, unpeeled and cut into bite-sized pieces
  • 2 tablespoons butter, melted
  • ½ cup brown sugar
  • 3 teaspoons cinnamon
  • ½ cup of pecans, broken into pieces


  1. Sauté the squash and apples in the melted butter in a large skillet at medium until juices start to flow.
  2. Sprinkle brown sugar and cinnamon on top and mix in.
  3. Lower heat, cover, and cook until squash is tender, about 25 minutes.
  4. Allow some of the juice to cook down.
  5. Add pecans before serving.
  6. This can be baked in the oven at 350 degrees for 25 minutes.
    Two Thanksgiving Side Dishes- Colonial Squash and Apples in Cast Iron close up

Print Friendly, PDF & Email

Leave a Comment

Your email address will not be published. Required fields are marked *