Introduction

This Autumn Butternut Squash Apple Bake is a cozy, sweet, and spiced side dish perfect for fall gatherings. Combining tender squash, crisp apples, and warm cinnamon, it delivers comforting flavors that celebrate the season’s best ingredients.

This image shows a close-up of a dish in a white bowl filled with chunky pieces of cooked orange butternut squash mixed with small, dark red dried cranberries and brown pecan nuts. The squash cubes have a soft but firm texture, slightly glossy from a coating likely made with syrup or spices. The cranberries and pecans are spread evenly among the squash, giving the dish a mix of smooth and crunchy textures. The bowl sits on a wooden surface, but the background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 chopped pecans or walnuts
1/4 cup dried cranberries

Instructions

Step 1: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the butternut squash mixture.
Step 2: In a large bowl, combine the cubed butternut squash, diced gala apples, ground cinnamon, vanilla extract, and brown sugar or honey. Stir everything together until the squash and apples are well coated with the spices and sweetener. Then add the salt and black pepper, mixing again to evenly distribute the seasoning.
Step 3: Transfer the seasoned butternut squash and apple mixture into a lidded baking dish, spreading it out evenly. Place small pieces of butter over the top of the mixture to help it brown and become flavorful while baking. Cover the dish with its lid and place it in the preheated oven. Bake for 15 minutes.
Step 4: After 15 minutes of baking, remove the dish from the oven. Uncover and add the golden raisins, dried cranberries, and chopped pecans or walnuts. Gently toss everything together with tongs or a spoon so the fruits and nuts are well distributed. Cover the dish again and return it to the oven. Continue baking for another 15 minutes, or until the butternut squash is tender and the top is lightly browned. For a little extra flavor, you can sprinkle a tiny bit more cinnamon at this point.
Step 5: Carefully remove the baking dish from the oven. Stir the baked mixture gently to ensure the melted butter and released juices are evenly distributed. Serve the warm butternut squash and apple medley straight from the dish for best flavor.

Tips & Variations

Swap pecans for walnuts if preferred, or add toasted pumpkin seeds for extra crunch.
Use maple syrup instead of honey or brown sugar for a richer sweetness.
Try adding a pinch of nutmeg or ground ginger to enhance the warm spice profile.
For a vegan version, replace butter with coconut oil or a plant-based margarine.

Storage

Store leftover bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to redistribute juices.

How to Serve

A close-up image of a dish served in a white bowl, showing multiple layers of golden-orange cubed sweet potatoes mixed with glossy dark red dried cranberries and small pieces of light brown pecans. The sweet potatoes appear soft and coated in a slight glaze, giving a shiny texture. The cranberries are scattered unevenly on top and among the sweet potato cubes, adding a rich contrast with their deep color. The pecans add a crunchy texture, visible as small clusters throughout the dish. The bowl sits on a wooden surface with a blurred background, but the main focus is the brightly colored mixture inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the mixture in the baking dish and refrigerate it covered for a few hours before baking. Just add the dried fruits and nuts halfway through baking as directed.

What can I serve this dish with?

This bake pairs beautifully with roasted meats, poultry, or as part of a vegetarian holiday spread. It also works well alongside salads or grain bowls for a wholesome meal.