Apple and Butternut Squash Cobbler

Savannah McQueen


This is a perfectly wonderful cobbler that is easy to make and will serve at least ten. If you are fond of having apple or pumpkin pie for Thanksgiving, but are not wanting to make multiple pies to feed everyone, this is a great choice.

The apples, squash and cinnamon mix as the cobbler bakes to create a rich and thick syrup. If you don’t have squash increase your apples by two, and you’ll have a tasty apple cobbler this Thanksgiving…or any time of the year.

Recipe originally posted on:

pinch tips: How to Core and Slice an Apple





15 Min


40 Min


1 c
2 c
all purpose flour (divided)
3/4 tsp
salt (divided)
1 tsp
3 medium
granny smith apples, cored and sliced
1 medium
butternut squash, neck, peeled, cut into sugar cube size pieces
1 1/2 c
quick cooking oats
1 1/2 c
brown sugar
1/2 tsp
baking powder
1/2 tsp
baking soda
1 c
butter, melted

Directions Step-By-Step

Combine 1/2 cup flour, 1 cup sugar, 1/4 teaspoon salt and cinnamon in a bowl. Please note that flour and sugar amounts are divided.
Stir in apples and butternut squash. Pour into greased 9″x13″ pan.
Using the same bowl (less to clean up) combine oats, brown sugar, 1 1/2 cups flour, 1/2 teaspoon salt, baking powder and baking soda.
Slowly pour in melted butter. When combined scoop out and over the apples and squash. There will be some apples etc visible when all of the batter is used. Do not worry…the batter will expand and rise to cover all.
Bake at 350F for 40 minutes.

About this Recipe

Course/Dish: Fruit Desserts