Autumn Butternut Squash Apple Bake Recipe

Introduction

This Autumn Butternut Squash Apple Bake is a cozy, flavorful dish perfect for fall. Combining sweet apples, tender squash, and warm spices, it makes a comforting side or a light dessert. Simple to prepare, it fills your kitchen with inviting aromas as it bakes.

Ingredients

• 1 1/2 lb butternut squash, peeled and cubed (about 2 cups)
• 2 gala apples, peeled, cored, and diced
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 2 tbsp brown sugar or honey
• 2 tbsp butter, cut in pieces
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) so it’s ready for baking.
2. Step 2: In a large bowl, combine the butternut squash, diced apples, cinnamon, vanilla extract, and brown sugar or honey. Stir well to coat everything evenly. Add salt and black pepper and mix again.
3. Step 3: Transfer the mixture to a lidded baking dish, spreading it out evenly. Dot the top with butter pieces. Cover with the lid and bake for 15 minutes.
4. Step 4: Remove the dish from the oven, uncover, and stir in the golden raisins, dried cranberries, and chopped nuts. Toss gently to distribute. Cover and bake for another 15 minutes, until the squash is tender and the top is lightly browned.
5. Step 5: Carefully remove the dish from the oven. Stir gently to mix in the melted butter and juices. Serve warm straight from the dish for best flavor.

Tips & Variations

• Try swapping gala apples for fuji or honeycrisp for a different sweetness profile.
• Use maple syrup instead of honey or brown sugar for a deeper autumn flavor.
• For a vegan option, replace butter with coconut oil or a plant-based spread.
• Add a sprinkle of nutmeg or ground cloves along with cinnamon for extra warmth.
• Toast the nuts lightly before adding for a richer crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This bake also freezes well—defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the squash and apple mixture ahead and keep it refrigerated until ready to bake. Add the dried fruits and nuts fresh before the second bake for best texture.

Can I use other types of squash?

Butternut squash works best because of its sweetness and texture, but you can try acorn or kabocha squash. Just adjust cooking time as needed since some squash varieties vary in softness.

Autumn Butternut Squash Apple Bake Recipe

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4.9 from 132 reviews

This Autumn Butternut Squash Apple Bake is a warm, comforting dish perfect for fall. Combining tender roasted butternut squash and sweet gala apples with fragrant cinnamon, vanilla, and a touch of brown sugar, this recipe is enhanced with golden raisins, dried cranberries, and crunchy nuts. Baked until tender and lightly browned, it’s an ideal side dish or vegetarian centerpiece that brings a cozy seasonal flavor to your table.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Squash Mixture

• 1 1/2 lb butternut squash, peeled and cubed (about 2 cups)
• 2 gala apples, peeled, cored, and diced
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 2 tbsp brown sugar or honey
• 1/2 tsp salt
• 1/8 tsp black pepper

For Baking

• 2 tbsp butter, cut in pieces

Dried Fruits and Nuts

• 1/4 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the butternut squash mixture.
2. Combine Squash, Apples, and Flavorings: In a large bowl, combine the cubed butternut squash, diced gala apples, ground cinnamon, vanilla extract, and brown sugar or honey. Stir until the squash and apples are well coated with the spices and sweetener. Add salt and black pepper, mixing again to evenly distribute the seasoning.
3. Assemble and Begin Baking: Transfer the seasoned squash and apple mixture into a lidded baking dish, spreading it out evenly. Scatter the butter pieces over the top to help with browning and flavor. Cover the dish and bake in the preheated oven for 15 minutes.
4. Add Dried Fruits and Nuts: Remove the dish from the oven after 15 minutes. Uncover and add golden raisins, dried cranberries, and chopped pecans or walnuts. Gently toss to distribute the fruits and nuts evenly. Cover the dish again and return it to the oven. Continue baking for another 15 minutes until the squash is tender and the top lightly browned. Optionally, sprinkle a little more cinnamon for added flavor.
5. Stir and Serve: Carefully remove the dish from the oven. Stir gently to combine the melted butter and juices evenly throughout. Serve the warm butternut squash and apple medley straight from the dish for best flavor.

Notes

• For a vegan option, substitute butter with plant-based margarine or coconut oil.
• You can swap pecans or walnuts with any preferred nuts such as almonds or hazelnuts.
• Use honey or brown sugar based on your preference or dietary needs.
• Make sure to cover the baking dish to keep the squash moist during the initial baking phase.
• Sprinkling cinnamon near the end enhances aroma but can be omitted if preferred.

Keywords: butternut squash bake, apple and squash recipe, autumn side dish, baked butternut squash, fall vegetables, healthy vegetarian bake