Description
This Butternut Squash Apple Bake is a delightful, comforting dish combining tender butternut squash with sweet gala apples, warm cinnamon, and a medley of raisins, cranberries, and pecans. Baked to perfection with buttery accents, it’s a perfect side dish or vegetarian main for autumn and winter meals.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds butternut squash, peeled, seeded, and small cubed (about 2 cups)
- 2 gala apples, peeled, cored, and diced
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar (or honey)
- 2 tablespoons butter, chopped into sections
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Add-ins
- 1/4 cup raisins
- 1/4 cup pecans (or walnuts)
- 1/4 cup dried cranberries
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the dish evenly and developing a lightly browned crust.
- Combine base ingredients: In a large bowl, mix the cubed butternut squash, diced apples, cinnamon, vanilla extract, and brown sugar thoroughly. This blends the sweet and warm flavors evenly throughout the dish.
- Season: Add the salt and black pepper to the mixture and stir well to balance the sweetness and enhance the overall flavor profile.
- Prepare baking dish: Pour the combined butternut squash and apple mixture into a lidded baking dish, spreading it out evenly to allow for uniform cooking.
- Add butter and initial bake: Dot the mixture with the chopped butter, distributing it evenly to melt into the dish during baking. Cover with the lid and bake for 15 minutes to start softening the squash and melding flavors.
- Add dried fruits and nuts: Remove the dish and sprinkle in the raisins, dried cranberries, and pecans. Gently toss them into the mixture using tongs or a spoon, then cover and return to the oven for another 15 minutes until the squash is tender and the top is lightly browned.
- Final stir and serve: Remove from the oven, stir gently to combine all the ingredients, and serve warm as a flavorful side dish or vegetarian main course.
Notes
- Use a sweet apple variety like Gala or Fuji for the best flavor balance.
- Honey can be substituted for brown sugar if preferred for a natural sweetener.
- For a nuttier taste, try walnuts instead of pecans.
- Make sure to peel and evenly cube the butternut squash for even cooking.
- Serve this dish alongside roasted meats or as a vegetarian main with a side salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
Keywords: butternut squash bake, apple and squash casserole, fall side dish, vegetarian bake, cinnamon apple dish
