Apple Butternut Squash Cobbler
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Apple Butternut Squash Cobbler is an absolutely yummy baked butternut squash recipe combining butternut squash and apples into a delightful warm cobbler perfect anytime of the year. Who doesn’t love a healthy dessert that is quick and easy to make that the entire family will love!
This cobbler is a great way to stealthily add vegetables to a meal for the “I avoid vegetable child/adult” (and they may even become squash fans after enjoying this cobbler! I did…)
The aroma of this baked butternut squash recipe is delightful and I have added this recipe to my rotation for butternut squash recipes. Easy baked butternut squash recipe for the garden harvest and is perfect as a Thanksgiving dessert.
How To Make Apple Butternut Squash Cobbler
Ingredients
Serves 4-6
1 10 ounce bag of frozen butternut squash
2 apples peeled, cored and chopped into bite size pieces
1 tbsp. butter
1/2 tbsp. Steviva Blend sugar substitute
1/2 tsp. salt
1/4 tsp. cinnamon
2 tbsp. tapioca flour
Topping
1 cup gluten free cornflakes
1/4 cup nuts
1 tbsp. melted butter
1/2 tbsp. sugar substitute or equivalent sugar
Directions
Microwave or cook the butternut squash according to the directions on the package.
Drain excess water from the butternut squash dish.
Cut the apples into bite size pieces.
TIP! For uniformity in baking cut the apple pieces to the size of the butternut squash pieces.
In a medium bowl combine the butternut squash, apples, butter, cinnamon, salt, tapioca flour and sugar.
Gently mix all ingredients.
Grease a 1 1/2 quart baking dish.
Spoon the Apple Butternut Squash Cobbler into the dish.
Bake at 350 degrees for 20 minutes.
While the cobbler is baking prepare the topping.
Melt the butter and add the cornflakes, nuts and Steviva Blend (or equivalent sugar).
Mix the topping ingredients. Gently use the back of the spoon to crush the cornflakes. I crush about 1/2 of the cornflakes which creates a nice mixture, but it is personal preference.
After the cobbler has baked for 20 minutes add the topping and bake an additional 20 minutes for a total baking time of 40 minutes for the cobbler.
Remove from oven and serve warm.
Optional (but oh so yummy!) is to add a dollop of your favorite whipped cream.
This dessert also pairs well with vanilla ice cream and can even be used as a healthy topping for the ice cream.
What Is Steviva Blend?
For this recipe I decided to experiment with a sugar substitute of Steviva Blend. Steviva Blend is a sugar substitute which is a blend of erythritol and pure stevia.
Steviva Blend has a 50% sugar substitution ratio ( 1 cup sugar= 1/2 cup Steviva Blend) with zero carbohydrates and zero calories. 
The substitution worked great! I am always looking for desserts I can make for a sugar sensitive friend and this will be a bookmarked recipe.
Apple Butternut Squash Cobbler Recipe
Ingredients
- 1 tbsp. butter
- 1/2 tbsp. Steviva Blend
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 2 tbsp. tapioca flour
Topping
- 1 cup gluten free cornflakes
- 1/4 cup nuts
- 1 tbsp. melted butter
- 1/2 tbsp. Steviva Blend
Instructions
- Microwave or cook the butternut squash according to the directions on the package.
- Drain excess water from the butternut squash.
- Cut the apples into bite size pieces.
- TIP! For uniformity in baking cut the apples pieces to the size of the butternut squash pieces.
- In a medium bowl combine the butternut squash, apples, butter, cinnamon, salt, tapioca flour and Stevia Blend.
- Gently mix all ingredients.
- Grease a 1 1/2 quart baking dish.
- Spoon the Apple Butternut Squash Cobbler into the dish.
- Bake at 350 degrees for 20 minutes.
While the cobbler is baking prepare the topping.
- Melt the butter and add the cornflakes, nuts and Steviva Blend.
- Mix the topping ingredients. Gently use the back of the spoon to crush the cornflakes. I crush about 1/2 of the cornflakes which creates a nice mixture, but it is personal preference.
- After the cobbler has baked for 20 minutes add the topping and bake an additional 20 minutes for a total baking time of 40 minutes for the cobbler.
- Remove from oven and serve warm.
Notes
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