Description
This easy Butternut Squash Apple Bake combines tender butternut squash, sweet apples, cinnamon, and maple syrup for a warm, comforting side dish. Perfect for cozy family dinners and holiday gatherings, this delicious recipe is simple to prepare and full of rich autumn flavors.
Ingredients
1½ pounds butternut squash, peeled, seeded, and cubed
2 medium Honeycrisp or Granny Smith apples, cored and chopped
2 tablespoons unsalted butter, melted
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup chopped pecans or walnuts (optional)
¼ cup dried cranberries or raisins (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with butter or cooking spray.
Step 2: Prepare the Squash and Apples
Peel the butternut squash, remove the seeds, and cut it into uniform ½-inch cubes. Wash, core, and chop the apples into slightly larger pieces.
Step 3: Combine the Ingredients
Place the cubed butternut squash and chopped apples in a large mixing bowl. Add the melted butter, maple syrup, cinnamon, nutmeg, and salt. Toss gently until everything is evenly coated.
Step 4: Transfer to the Baking Dish
Spread the squash and apple mixture evenly in the prepared baking dish. Add dried cranberries or raisins if desired.
Step 5: Bake Until Tender
Cover the baking dish with aluminum foil and bake for 30–35 minutes. Remove the foil, gently stir, and continue baking for another 15–20 minutes until the squash is fork-tender.
Step 6: Serve and Enjoy
Remove the casserole from the oven and let it rest for five minutes. Sprinkle with toasted pecans or walnuts if desired. Serve warm.
Notes
Best Apples: Honeycrisp, Granny Smith, and Pink Lady apples work well because they maintain their texture during baking.
Make Ahead: Prepare the squash in advance and refrigerate it in an airtight container. Chop the apples closer to baking time.
Storage: Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
Freezing: Freeze in suitable airtight containers for up to 2–3 months for best quality.
Reheating: Reheat in the oven at 350°F (175°C) until the center reaches 165°F (74°C).
Vegan Option: Replace unsalted butter with olive oil or plant-based butter.
Extra Flavor: Add chopped pecans, dried cranberries, or a pinch of additional cinnamon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 160 kcal
- Sugar: 16 g
- Sodium: 105 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g (estimated)
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: Butternut Squash Apple Bake, Butternut Squash and Apple Bake, Baked Butternut Squash with Apples, Butternut Squash Apple Casserole, Easy Butternut Squash Recipe, Maple Cinnamon Butternut Squash, Fall Side Dish, Roasted Butternut Squash and Apples