Description
A warm and cozy Autumn Butternut Squash Apple Bake featuring tender butternut squash, sweet apples, crunchy pecans, and tart dried cranberries, sweetened with maple syrup and spiced with cinnamon and nutmeg. Perfect as a comforting side dish for fall meals.
Ingredients
Scale
Vegetables and Fruit
- 4 cups butternut squash, peeled and cubed
- 2 large apples, diced (Honeycrisp or Fuji preferred)
Other Ingredients
- ½ cup pecans, roughly chopped
- ½ cup dried cranberries
- 3 tablespoons maple syrup
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish to ensure the mixture does not stick while baking.
- Prepare ingredients: Peel and cube the butternut squash. Dice the apples with the skin on, and roughly chop the pecans.
- Combine main ingredients: In a large bowl, mix together the cubed butternut squash, diced apples, dried cranberries, and chopped pecans.
- Add seasoning and sweetener: Pour in the maple syrup and melted butter or coconut oil. Sprinkle the cinnamon, nutmeg, and salt over the mixture, then toss everything thoroughly to ensure an even coating.
- Transfer to baking dish: Spread the coated mixture evenly into the greased baking dish for uniform cooking.
- Bake: Place the dish in the oven and bake for 40–45 minutes. Stir the mixture halfway through baking to promote even tenderness and cooking. The squash should become tender and the apples soft.
- Optional broiling: For a caramelized finish, broil the bake for an additional 2–3 minutes, watching carefully to prevent burning.
- Rest and serve: Remove the dish from the oven and let it rest for 5–10 minutes to set flavors and cool slightly before serving.
Notes
- Use firm apples such as Honeycrisp or Fuji for the best texture and flavor.
- Butter or coconut oil can be used depending on dietary preferences or flavor desired.
- Broiling is optional but adds a lovely caramelized top layer.
- This dish pairs well with roasted meats or as a vegetarian main when served with grains.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
