Autumn Butternut Squash Apple Bake Recipe
This Autumn Butternut Squash Apple Bake is a warm, cozy side dish perfect for fall, combining tender butternut squash, sweet gala apples, fragrant cinnamon, and a medley of dried fruits and nuts. Baked to golden perfection, it offers a delightful balance of sweet and savory flavors highlighted by buttery richness and subtle spices, making it an ideal complement to any autumn meal.
- 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
- 2 tbsp butter, cut in pieces
- 1/2 tsp salt
- 1/8 tsp black pepper
To Add Later
- 1/4 cup golden raisins
- 1/4 cup chopped pecans or walnuts
- 1/4 cup dried cranberries
Instructions
- Preheat oven. Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the butternut squash mixture.
- Combine squash mixture. 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.
- Initial baking. 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.
- Add fruits and nuts. 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. Optionally sprinkle a little extra cinnamon for added flavor.
- Final serving. 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.
Notes
- Use gala apples for a sweet and tender texture; Granny Smith can be substituted for tartness but will alter flavor.
- For a vegan version, substitute butter with coconut oil or a plant-based butter alternative.
- Adjust cinnamon according to taste preference; more can be added for a spicier note.
- Covering the dish while baking helps the squash cook evenly and retain moisture.
- Chopping nuts coarsely provides a nice crunchy contrast but can be finely chopped to blend better.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Keywords: butternut squash bake, autumn recipe, baked squash and apples, fall side dish, cinnamon apple squash
