Autumn Butternut Squash Apple Bake

Finding the perfect side dish that feels both cozy and nutritious during the fall months can be tricky. You want something that pairs well with your main course, doesn’t require too much hands-on time, and actually tastes good enough that the kids won’t complain about eating their vegetables.

This butternut squash apple bake hits all those marks: it’s naturally sweet from the apples, creamy from the squash, and simple enough to throw together on busy weeknights when you need something reliable on the table.

What Kind of Butternut Squash Should I Use?

Any butternut squash you find at the grocery store will work great for this recipe, but there are a few things to keep in mind when picking one out. Look for a squash that feels heavy for its size and has a smooth, tan-colored skin without any soft spots or dark patches. The neck of the squash (the long, straight part) should be firm and contain the most usable flesh, while the bulbous bottom holds the seeds. If you’re short on time, many stores sell pre-cut butternut squash cubes in the produce section, which can be a real time-saver since peeling and cubing a whole squash takes some effort.

Options for Substitutions

This cozy fall bake is pretty forgiving when it comes to swaps and substitutions:

• Butternut squash: If butternut squash isn’t available, try acorn squash, delicata squash, or even sweet potatoes. Just keep the cubing size consistent for even cooking.
• Gala apples: Any sweet apple works great here – Honeycrisp, Fuji, or Braeburn are all good choices. Avoid tart apples like Granny Smith as they might make the dish too sharp.
• Brown sugar: As mentioned, honey works perfectly, or you can use maple syrup (start with 1 tablespoon and add more to taste). Coconut sugar is another nice option.
• Pecans: Walnuts are the obvious swap, but chopped almonds or even pumpkin seeds add a nice crunch too.
• Dried cranberries: Dried cherries, chopped dried apricots, or even golden raisins work well. You could also use fresh cranberries if you don’t mind a bit more tartness.
• Raisins: If you’re not a raisin fan, just add more dried cranberries or leave them out completely – the dish will still be delicious.

Watch Out for These Mistakes While Baking

The biggest mistake when making this butternut squash apple bake is cutting your squash pieces too large or unevenly, which leads to some pieces being perfectly tender while others remain hard and undercooked – aim for uniform 1/2-inch cubes so everything cooks at the same rate.

Another common error is not accounting for the different cooking times between squash and apples, so add your diced apples about 15-20 minutes after the squash has started baking to prevent them from turning to mush.

Don’t skip tossing everything with a little oil or melted butter before the spices, as this helps the cinnamon and seasonings stick evenly and prevents dry spots.

Finally, resist the urge to open the oven door too frequently – instead, test doneness by piercing the largest squash piece with a fork, and if it goes through easily, your bake is ready to come out.

What to Serve With Butternut Squash Apple Bake?

This sweet and savory side dish pairs beautifully with roasted chicken, pork tenderloin, or turkey – the warm spices and natural sweetness complement these proteins perfectly. I love serving it alongside other fall favorites like roasted Brussels sprouts or a simple arugula salad to balance out all those cozy flavors. For a vegetarian meal, try it with wild rice pilaf or quinoa, and maybe add some crumbled goat cheese on top for extra richness. You could even serve smaller portions as a light dessert with a dollop of vanilla Greek yogurt or a scoop of vanilla ice cream.

Storage Instructions

Refrigerate: This butternut squash apple bake keeps really well in the fridge for up to 5 days in a covered container. I actually think it tastes even better the next day when all those cinnamon and vanilla flavors have had time to meld together. It’s perfect for making ahead for holiday dinners or meal prep.

Freeze: You can definitely freeze this bake for up to 3 months in a freezer-safe dish or container. Just make sure it’s completely cooled first, then wrap it tightly with plastic wrap and foil. I like to portion it out into individual servings before freezing so I can grab just what I need.

Warm Up: To serve from the fridge, just pop it in a 350°F oven for about 15-20 minutes until heated through. From frozen, thaw it overnight in the fridge first, then warm the same way. You can also microwave individual portions for about 1-2 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 6-8 g
• Fat: 16-20 g
• Carbohydrates: 135-150 g

Ingredients

For the squash mixture:

• 1 1/2 lb butternut squash, peeled and cubed (about 2 cups)
• 2 gala apples, peeled, cored, and diced
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 2 tbsp brown sugar or honey
• 2 tbsp butter, cut in pieces
• 1/2 tsp salt
• 1/8 tsp black pepper

To add later:

• 1/4 cup golden raisins
• 1/4 cup chopped pecans or walnuts
• 1/4 cup dried cranberries

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the butternut squash mixture.

Step 2: Combine Squash, Apples, and Flavorings

• 1 1/2 lb butternut squash, peeled and cubed (about 2 cups)
• 2 gala apples, peeled, cored, and diced
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 2 tbsp brown sugar or honey
• 1/2 tsp salt
• 1/8 tsp black pepper

In a large bowl, combine the cubed butternut squash, diced gala apples, ground cinnamon, vanilla extract, and brown sugar or honey.

Stir everything together until the squash and apples are well coated with the spices and sweetener.

Then add the salt and black pepper, mixing again to evenly distribute the seasoning.

Step 3: Assemble and Begin Baking

• butternut squash and apple mixture (from Step 2)
• 2 tbsp butter, cut in pieces

Transfer the seasoned butternut squash and apple mixture into a lidded baking dish, spreading it out evenly.

Place small pieces of butter over the top of the mixture to help it brown and become flavorful while baking.

Cover the dish with its lid and place it in the preheated oven.

Bake for 15 minutes.

Step 4: Add Dried Fruits and Nuts

• 1/4 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts

After 15 minutes of baking, remove the dish from the oven.

Uncover and add the golden raisins, dried cranberries, and chopped pecans or walnuts.

Gently toss everything together with tongs or a spoon so the fruits and nuts are well distributed.

Cover the dish again and return it to the oven.

Continue baking for another 15 minutes, or until the butternut squash is tender and the top is lightly browned.

For a little extra flavor, I sometimes sprinkle a tiny bit more cinnamon at this point.

Step 5: Stir and Serve

Carefully remove the baking dish from the oven.

Stir the baked mixture gently to ensure the melted butter and released juices are evenly distributed.

Serve the warm butternut squash and apple medley straight from the dish for best flavor.

Autumn Butternut Squash Apple Bake

Delicious Autumn Butternut Squash Apple Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 700 kcal

Ingredients

  

For the squash mixture:

• 1 1/2 lb butternut squash, peeled and cubed (about 2 cups)
• 2 gala apples, peeled, cored, and diced
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 2 tbsp brown sugar or honey
• 2 tbsp butter, cut in pieces
• 1/2 tsp salt
• 1/8 tsp black pepper

To add later:

• 1/4 cup golden raisins
• 1/4 cup chopped pecans or walnuts
• 1/4 cup dried cranberries

Instructions

 

• Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the butternut squash mixture.
• In a large bowl, combine the cubed butternut squash, diced gala apples, ground cinnamon, vanilla extract, and brown sugar or honey. Stir everything together until the squash and apples are well coated with the spices and sweetener. Then add the salt and black pepper, mixing again to evenly distribute the seasoning.
• Transfer the seasoned butternut squash and apple mixture into a lidded baking dish, spreading it out evenly. Place small pieces of butter over the top of the mixture to help it brown and become flavorful while baking. Cover the dish with its lid and place it in the preheated oven. Bake for 15 minutes.
• After 15 minutes of baking, remove the dish from the oven. Uncover and add the golden raisins, dried cranberries, and chopped pecans or walnuts. Gently toss everything together with tongs or a spoon so the fruits and nuts are well distributed. Cover the dish again and return it to the oven. Continue baking for another 15 minutes, or until the butternut squash is tender and the top is lightly browned. For a little extra flavor, I sometimes sprinkle a tiny bit more cinnamon at this point.
• Carefully remove the baking dish from the oven. Stir the baked mixture gently to ensure the melted butter and released juices are evenly distributed. Serve the warm butternut squash and apple medley straight from the dish for best flavor.