Description
Warm, sweet, and spiced to perfection, this Butternut Squash Apple Bake is the cozy side dish your fall table’s been waiting for. It’s a beautiful mix of tender squash, juicy apples, warm cinnamon, and a nutty, fruity topping—now doubled and upgraded with bold twists like maple syrup, orange zest, and a pecan-oat crumble.
Ingredients
3 lbs butternut squash, peeled, seeded, and cubed (about 4 cups)
4 gala apples (or sweet apples of choice), peeled, cored, diced
2 tbsp cinnamon
2 tsp vanilla extract
4 tbsp brown sugar or honey
4 tbsp unsalted butter, cut into small chunks
1 tsp salt
¼ tsp black pepper
½ cup raisins
½ cup chopped pecans or walnuts
½ cup dried cranberries
Flavor Twists:
Zest of 1 orange
2 tbsp maple syrup (for extra richness)
¼ cup rolled oats (mix with nuts for a crumbly topping)
Pinch of nutmeg or cloves (for spice lovers)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
In a large bowl, toss squash and apples with cinnamon, vanilla, brown sugar, salt, pepper, orange zest, and maple syrup.
Add raisins, cranberries, and nuts, mixing gently to combine.
Pour mixture into baking dish and dot with butter.
Sprinkle oats over the top for a light crumble finish (optional).
Cover with foil and bake for 30 minutes.
Uncover and bake another 15–20 minutes, until squash is tender and top is lightly golden.
- Prep Time: 15 minutes
- Cook Time: 45 minutes - 50 minutes
Nutrition
- Calories: 210 / Serving
- Sugar: 20g / Serving
- Fat: 7g / Serving
- Carbohydrates: 32g / Serving
- Fiber: 4g / Serving
- Protein: 3g / Serving