Butternut Squash Apple Bake

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This Butternut Squash Apple Bake is a warm, cozy side dish that tastes like fall in a dish. With tender squash, sweet apples, a hint of cinnamon, and a buttery brown sugar glaze, it’s the perfect addition to any holiday table or a sweet-savory treat for a regular weeknight dinner. Bonus: it’s super easy to throw together!

Ingredients:

  • 1 medium butternut squash
  • 3 medium apples
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter, melted
  • 1/2 cup chopped nuts (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Peel and cube the butternut squash. Core and slice the apples.
  3. In a large bowl, toss together the squash, apples, brown sugar, cinnamon, nutmeg, and melted butter until everything is well coated.
  4. Pour the mixture into a baking dish and sprinkle chopped nuts over the top if using.
  5. Bake for 45 minutes, or until the squash is fork-tender and everything is golden and bubbling.
  6. Serve warm and enjoy the cozy flavors!

Variation:

  1. Add dried cranberries:
    Toss in 1/3 cup of dried cranberries before baking for a pop of tartness that balances the sweetness of the apples and brown sugar. They plump up while baking and add little bursts of flavor in every bite.
  2. Swap the nuts:
    Instead of chopped pecans or walnuts, try slivered almonds or pumpkin seeds for a different crunch. If you want to make it nut-free, simply leave them out or replace with toasted oats for a subtle crisp topping.
  3. Use different apples:
    Not all apples bake the same! Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for depth of flavor. This blend keeps the dish from becoming overly sweet and adds a variety of textures.

Cooking Notes:

  1. Cut squash evenly:
    Try to cut the butternut squash into evenly sized cubes about 1-inch pieces to ensure everything bakes at the same rate. Smaller cubes may cook too fast and get mushy.
  2. Cover if browning too fast:
    If the top starts to brown too much before the squash is tender, loosely cover the dish with foil for the last 10–15 minutes to prevent over-browning.
  3. Make it ahead:
    You can prep the entire dish ahead of time and store it in the fridge, unbaked, for up to 24 hours. When you’re ready, just pop it in the oven. It’s a great make-ahead option for holiday meals.

Serving Suggestions:

  1. Perfect holiday side:
    This bake pairs beautifully with roasted turkey, or chicken. It’s especially great on a Thanksgiving or Christmas table as a sweet, cinnamon-spiced contrast to savory dishes.
  2. Serve as a vegetarian main:
    For a light, vegetarian meal, serve this warm bake with a green salad, crusty bread, and perhaps a soft cheese like goat or brie. It’s hearty enough to stand on its own.
  3. Top with whipped cream or yogurt:
    Turn this dish into a cozy fall dessert by adding a dollop of lightly sweetened whipped cream or a spoonful of vanilla Greek yogurt. The creamy contrast is heavenly against the warm fruit and squash.

Tips:

  1. Microwave squash for easier peeling:
    Butternut squash can be tough to peel. To make it easier, microwave the whole squash for 2–3 minutes before peeling it softens the skin just enough to make cutting and peeling safer and easier.
  2. Use a glass or ceramic baking dish:
    These retain heat well and help cook the dish evenly. Avoid metal pans if possible they tend to over-brown the edges and bottom.
  3. Double the recipe for a crowd:
    This dish is super easy to scale. Just double the ingredients and use a larger baking dish or two smaller ones. It’s a hit at potlucks, family gatherings, and holiday dinners.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Nutritional Information (Per Serving):

(Estimated based on 6 servings and without optional nuts)

  • Calories: 220
  • Protein: 2g
  • Sodium: 50mg
  • Carbohydrates: 34g
  • Sugar: 16g
  • Fiber: 5g
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Cholesterol: 20mg

Frequently Asked Questions:

  1. Can I use frozen butternut squash instead of fresh?
    Yes! If you’re short on time, frozen pre-cubed butternut squash works well. Just make sure to thaw and pat it dry before mixing it with the other ingredients to avoid extra moisture in the dish.
  2. What apples work best in this recipe?
    Go for firm apples that hold their shape during baking Honeycrisp, Fuji, or Granny Smith are great choices. A mix of sweet and tart varieties can add nice balance and complexity.
  3. Can I make this dish vegan?
    Absolutely. Swap the butter for a plant-based alternative like vegan butter or coconut oil. The rest of the ingredients are naturally vegan-friendly!
  4. How do I store and reheat leftovers?
    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F for 10–15 minutes or microwave individual portions for 1–2 minutes until warmed through.

Conclusion:

This Butternut Squash Apple Bake is a little sweet, a little savory, and 100% comforting. Whether it’s the star of your weeknight dinner or nestled among the dishes on your holiday table, it brings the warm, spiced flavors of fall to every bite. Simple, cozy, and endlessly customizable it’s one of those recipes you’ll come back to all season long.

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Butternut Squash Apple Bake

  • Author: Avery
  • Total Time: 1 hour
  • Yield: Serves 4–6 1x
  • Diet: Vegetarian
Print Recipe

Description

This Butternut Squash Apple Bake is a warm, cozy side dish that tastes like fall in a dish. With tender squash, sweet apples, a hint of cinnamon, and a buttery brown sugar glaze, it’s the perfect addition to any holiday table or a sweet-savory treat for a regular weeknight dinner. Bonus: it’s super easy to throw together!

Ingredients

Scale
  • 1 medium butternut squash
  • 3 medium apples
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter, melted
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Peel and cube the butternut squash. Core and slice the apples.
  3. In a large bowl, toss together the squash, apples, brown sugar, cinnamon, nutmeg, and melted butter until everything is well coated.
  4. Pour the mixture into a baking dish and sprinkle chopped nuts over the top if using.
  5. Bake for 45 minutes, or until the squash is fork-tender and everything is golden and bubbling.
  6. Serve warm and enjoy the cozy flavors!

Notes

Best served warm straight from the oven.
Add a handful of dried cranberries before baking for a pop of tart sweetness.
Want a little extra crunch? Toast the nuts before adding them.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 portion
  • Calories: ~220
  • Sugar: ~16g
  • Sodium: ~50mg
  • Fat: ~10g
  • Saturated Fat: ~5g
  • Unsaturated Fat: ~4g
  • Trans Fat: 0g
  • Carbohydrates: ~34g
  • Fiber: ~5g
  • Protein: ~2g
  • Cholesterol: ~20mg

Keywords: fall recipe, butternut squash, apple bake, easy side dish, vegetarian

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