Autumn Butternut Squash Apple Bake Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the butternut squash mixture.
- 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.
- 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.
- 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.
- 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
