Pin it
When the weather cools down, nothing beats the sweet smell and cozy comfort of this Butternut Squash Apple Bake. You get bites of soft squash and tangy apples, all coated in cinnamon, brown sugar, and crunchy pecans. It goes perfectly next to roasted turkey or pretty much any fall main dish. I make this every fall, and the smell alone gets everybody hanging out in my kitchen.
The first time I made this was to use leftover apples at Thanksgiving, and now my kids always want it on the table. Something about the cinnamon and soft veggies wins even the usual squash haters over every single time.
Cozy Ingredients List
- Dried cranberries: These keep things bright and a little tart so it never gets too sugary. Go for ones that are plump and moist.
- Pecans or walnuts: Bring a nutty crunch. The fresher the better for good texture.
- Raisins: Chewy sweet bites. Golden raisins pop with more color if you've got them.
- Black pepper: Gives a hint of warmth—cracked pepper gives you just the right touch of heat.
- Salt: Rounds everything out. Use flaky or kosher salt if you can for more control over flavor.
- Butter: Melted bits make everything glossy and silky. Use unsalted so you can decide on saltiness.
- Brown sugar: Makes soft caramel vibes—light or dark both work, or try honey for a gentle floral edge.
- Vanilla extract: Adds a big cozy aroma and helps mellow the cinnamon. Pure vanilla has extra depth.
- Cinnamon: The whole fall feeling comes from fresh cinnamon, so use it if you can.
- Gala apples: Or any sweet and crunchy apple like Fuji or Honeycrisp. Firm and shiny is best.
- Butternut squash: About 2 cups of diced squash gives you that sweet, creamy base. Pick one that's dull and blemish-free.
Simple Steps to Make It
- Serve It Up:
- Give everything a good stir one more time before scooping out servings. Dish it up while it's still piping hot. As it sits, the juices get thick and buttery so you'll want to grab every last spoonful.
- Add More Mix-ins and Keep Baking:
- Pull the dish from the oven, open it up, and pour in the raisins, pecans, and cranberries. Toss gently with a big spoon so the nuts and fruit are in every bite. Cover back up and bake 15 minutes more so the squash is fork-tender and a little golden.
- First Oven Time:
- Pop a lid or foil over your dish. That keeps everything steamy and the fruit extra soft. Bake in the oven at 400°F for about 15 minutes so things start to get tender and flavorful.
- Get Your Butter Ready:
- Move your seasoned squash and apples into a baking dish, spreading them in one shallow layer. Dot the butter all over, tucking bits in between fruit and squash so it melts evenly everywhere.
- Season Everything Well:
- Sprinkle with salt and black pepper, then toss again so every piece is coated with flavor.
- Chop and Mix:
- Start by dumping your diced squash, chopped peeled apples, brown sugar, vanilla, and cinnamon in a big bowl. Toss by hand until everything's nice and shiny and covered in spice.
Pin it
The mix of soft squash, tangy apple, chewy raisins, and toasty pecans makes the best combo in every bite. Sometimes we make this just to fill the house with the warm cinnamon smell—feels like family is gathering even if it’s just us on a lazy weekend.
Keeping Leftovers Fresh
Let your leftovers cool all the way before sealing them in a container in the fridge. It'll taste great for up to three days and reheats easily in the oven or microwave. Want to save some longer? Freeze it in grab-and-go freezer bags for a month, then thaw in the fridge before you warm it up again.
Swaps and Easy Changes
No butternut squash? Acorn squash works just as well. Any sweet apple will do. You can switch brown sugar for maple syrup or honey for a new flavor. Use walnuts instead of pecans, or swap in pumpkin seeds if nuts are a problem. Super flexible, so use what you have.
Ways To Dish It Up
Pin it
Try this bake as a side with roast pork, turkey, or even glazed ham. I love putting leftovers on warm oatmeal or yogurt in the mornings. For a fancy brunch, spoon it onto pancakes and drizzle with a little maple syrup. Top with some toasted nuts for extra crunch.
How This Dish Fits In History
Baking up fruit and squash together has been a thing in American and European homes for ages—people used whatever was left from the harvest to add color (and use up those veggies) on their winter tables. This version takes old-school flavors and makes them faster and easier to make and share at your gatherings.
Frequently Asked Questions
- → Can I use a different type of squash?
Absolutely! Try acorn squash. Just peel it, scoop out the seeds, and chop it up like you would butternut.
- → What apples work best for this dish?
Gala apples are great, but Honeycrisp or Macintosh—or any sweet firm apple—will totally work.
- → How can I make this dish ahead?
Put everything together in your pan, cover up, and chill in the fridge. Pop it in the oven right before eating for best taste.
- → Is there a way to make this without butter?
For a dairy-free swap, go with plant-based butter. Olive oil is a tasty option, too, for a different vibe.
- → How do I know when the squash is done?
You’ll know it’s ready when a fork slides in without much effort, but the squash still holds its shape.