Introduction

Oh, the smell of autumn! There’s something truly magical about the crisp air, the changing leaves, and the warm, comforting flavors that fill our kitchens. If you’re anything like me, you start dreaming of cozy meals and sweet, spiced treats the moment September rolls around. Today, I’m sharing a recipe that perfectly captures that essence: a Butternut Squash and Apple Bake. It’s so incredibly simple to whip up, and the aroma that fills your home while it’s baking is pure bliss. This dish is like a warm hug in a bowl, perfect for those chilly evenings or as a delightful addition to your holiday table.

Why You’ll Love This Recipe

Fast: You can have this ready to pop in the oven in under 15 minutes!
Easy: Seriously, minimal prep and straightforward steps. Anyone can make this.
Giftable: Imagine bringing a warm, fragrant dish like this to a potluck or as a housewarming gift – it’s so thoughtful!
Crowd-pleasing: The sweet and savory combination of butternut squash, apples, and warm spices is a guaranteed hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this autumnal delight:

1 ½ pounds butternut squash, peeled, seeded, and cubed (about 3-4 cups). Look for a nice, firm squash – it makes peeling so much easier!
2 Gala apples, peeled, cored, and diced (about 2 cups). Gala apples are wonderfully sweet and hold their shape well when baked.
1 tablespoon ground cinnamon. The star spice that brings all the cozy vibes!
1 teaspoon vanilla extract. A little secret ingredient that adds a lovely depth of flavor.
2 tablespoons brown sugar. Just enough to enhance the natural sweetness of the squash and apples.
2 tablespoons butter, chopped. Melty, delicious goodness that coats everything beautifully.
½ teaspoon salt. Don’t skip this! It balances the sweetness and brings out all the other flavors.
⅛ teaspoon black pepper. A tiny pinch to add a subtle kick.
¼ cup raisins. For little bursts of chewy sweetness.
¼ cup pecans, chopped. Adds a delightful crunch and nutty flavor.
¼ cup dried cranberries. For a pop of tartness and festive color.

How to Make It

Alright, let’s get our hands a little messy and create some magic! This is where the fun really begins.

Preheat your oven: First things first, get your oven warmed up to 375°F (190°C). This ensures everything bakes evenly and to perfection.
Combine the stars: In a large bowl, gently toss together your cubed butternut squash and diced apples. You want them to mingle and get to know each other!
Add the flavor party: Now, let’s add all those wonderful spices and flavorings. Sprinkle in the ground cinnamon, vanilla extract, brown sugar, and chopped butter. Don’t forget the salt and black pepper!
Coat everything evenly: With your hands or a sturdy spatula, toss everything together until the squash and apples are beautifully coated. Make sure every piece gets a little hug of flavor.
Stir in the finishing touches: Gently fold in the raisins, chopped pecans, and dried cranberries. These add wonderful texture and little surprises in every bite.
Into the dish: Pour this delightful mixture into your favorite baking dish. A 9×13 inch dish usually works perfectly for this amount.
Bake until tender: Pop it into your preheated oven and bake for 30-40 minutes. You’re looking for the butternut squash to be fork-tender and the apples to be softened.
Stir halfway: About halfway through the baking time, give everything a gentle stir. This helps ensure even cooking and allows those flavors to meld even further.
Serve and enjoy: Once it’s done, take it out of the oven and let it cool for just a few minutes. Serve it hot and watch everyone’s eyes light up!

Substitutions & Additions

The beauty of this recipe is its adaptability! Feel free to play around and make it your own.

Sweetness: If you prefer a sweeter bake, you can add an extra tablespoon of brown sugar or even a drizzle of maple syrup before baking.
Nuts: Don’t have pecans? Walnuts or even slivered almonds would be delicious!
Dried Fruit: Swap the raisins or cranberries for chopped dates or dried cherries for a different fruity twist.
Spices: A pinch of nutmeg or a dash of cardamom can add an extra layer of aromatic complexity.
Savory Twist: For a more savory dish, reduce the brown sugar to a tablespoon and add a pinch of dried sage or rosemary.

Tips for Success

A few little tricks can make this recipe even more foolproof!

Peeling the Squash: Butternut squash can be a bit tricky to peel. I find it easiest to microwave the whole squash for 2-3 minutes to soften the skin slightly before peeling. Alternatively, you can cut it in half lengthwise, scoop out the seeds, roast cut-side down until tender, and then scoop out the flesh to cube.
Uniform Cubes: Try to cut your squash and apples into roughly the same size cubes so they cook evenly.
Don’t Overcrowd: Make sure your baking dish isn’t too full. You want the ingredients to bake, not steam.
Prep Ahead: You can peel, seed, and cube your butternut squash and dice your apples a day in advance. Store them in airtight containers in the refrigerator. Just toss them with the rest of the ingredients right before baking.

How to Store It

Leftovers are a good thing, especially with this bake!

Once cooled, store any leftover Butternut Squash and Apple Bake in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the oven or microwave, making it a fantastic option for quick lunches or breakfasts.

FAQs

Got a question? I’ve got answers!

Can I use a different type of squash?

Absolutely! Acorn squash or even pumpkin (the culinary kind, not carving!) would work well, though cooking times might vary slightly. You’ll want to ensure it’s tender before serving.

Is this recipe vegetarian/vegan?

The recipe as written is vegetarian. To make it vegan, simply swap the butter for a vegan butter alternative or use a tablespoon of coconut oil.

Can I make this ahead of time for a holiday meal?

Yes! You can assemble the entire dish (without baking) a day in advance and store it covered in the refrigerator. Then, just pop it into the oven when you’re ready to serve, adding a few extra minutes to the baking time as it will be starting from cold.

What does this pair well with?

This bake is incredibly versatile! It’s a fantastic side dish for roasted chicken, pork chops, ham, or even Thanksgiving turkey. It also makes a delightful standalone dessert or a hearty breakfast option.

Butternut Squash and Apple Bake

A warm and comforting fall side dish featuring butternut squash, apples, and warm spices, perfect for chilly evenings or holiday tables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Equipment

Oven
Large bowl
Baking dish 9x13 inch recommended

Ingredients

Main ingredients

1.5 pounds butternut squash peeled, seeded, and cubed (about 3-4 cups)
2 Gala apples peeled, cored, and diced (about 2 cups)
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons brown sugar
2 tablespoons butter chopped
0.5 teaspoon salt
0.125 teaspoon black pepper
0.25 cup raisins
0.25 cup pecans chopped
0.25 cup dried cranberries

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, gently toss together your cubed butternut squash and diced apples.
1.5 pounds butternut squash
Sprinkle in the ground cinnamon, vanilla extract, brown sugar, chopped butter, salt, and black pepper.
1.5 pounds butternut squash
Toss everything together until the squash and apples are beautifully coated.
Gently fold in the raisins, chopped pecans, and dried cranberries.
1.5 pounds butternut squash
Pour this mixture into your favorite baking dish (a 9x13 inch dish works well).
Bake for 30-40 minutes, or until the butternut squash is fork-tender and the apples are softened.
About halfway through the baking time, give everything a gentle stir.
Serve hot after letting it cool for a few minutes.

Notes

To make this recipe vegan, swap the butter for a vegan butter alternative or use a tablespoon of coconut oil. The dish can be assembled a day in advance and refrigerated.