Dessert

Butternut Squash Apple Bake Recipe

Byreem everly October 22, 2025October 22, 2025

Introduction

This Butternut Squash Apple Bake is a comforting, sweet, and lightly spiced side dish perfect for fall and winter meals. Combining tender squash, juicy apples, and a blend of warm spices, it’s a simple recipe that brings cozy flavors to your table.

The image shows a close-up view of a white scalloped dish with a red rim filled with a cooked mixture of diced yellow and orange fruits, likely apples and sweet potatoes, with visible dark raisins or dried cherries and pecan halves scattered throughout. The mixture appears soft and glossy, with some pieces slightly caramelized, giving a warm and inviting color palette. A silver spoon is partially inserted on the right side of the dish. The background reveals a blurred, colorful garland and a white and orange container, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds peeled, seeded, and small cubed butternut squash (about 2 cups, cubed evenly)
2 gala apples, peeled, cored, and diced (or a sweet apple of your choice)
1 tablespoon cinnamon
1 teaspoon vanilla
2 tablespoons brown sugar (or use honey)
2 tablespoons butter, chopped into sections
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup raisins
1/4 cup pecans (or walnuts)
1/4 cup dried cranberries

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: In a large bowl, combine the butternut squash, apples, cinnamon, vanilla, and brown sugar. Mix well to coat everything evenly.
Step 3: Add the salt and pepper to the mixture and stir well.
Step 4: Pour the squash and apple mixture into a baking dish with a lid, spreading it out evenly.
Step 5: Distribute the chopped butter pieces throughout the mixture. Cover the dish and bake for 15 minutes.
Step 6: Remove the dish from the oven and add the raisins, dried cranberries, and pecans. Use tongs or a spoon to gently toss everything together. Cover again and return to the oven for an additional 15 minutes, until the squash is tender and lightly browned.
Step 7: Take the dish out of the oven, stir briefly, and serve warm.

Tips & Variations

For a nuttier flavor, toast the pecans or walnuts lightly before adding them to the bake.
Substitute honey for brown sugar to make the dish a bit healthier and add a floral sweetness.
Add a pinch of nutmeg or ginger for extra warmth and depth of flavor.
Use a mix of different apple varieties to balance sweetness and tartness according to your taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish can also be frozen for up to a month; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a white scalloped bowl with a red rim filled with a cooked fruit and nut mixture, featuring chunky pieces of golden brown apples, orange sweet potatoes, dark brown pecans, and dark dried berries evenly mixed together, all coated in a glossy, cinnamon-colored sauce. The bowl is placed on a light beige cloth on a white marbled surface, with a blurred background showing colorful decoration and a bottle. A spoon rests to the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the bake a day in advance and keep it covered in the refrigerator. When ready, just bake it as instructed, adding a few extra minutes if it’s cold from the fridge.

Can I use canned butternut squash instead of fresh?

While fresh butternut squash provides the best texture and flavor, canned squash can be used in a pinch. Reduce the baking time since canned squash is already soft, and be cautious not to overcook the dish.