Autumn Butternut Squash Apple Bake
A delightful dish that combines tender butternut squash and sweet apples with warm spices, perfect for fall gatherings.
Ingredients
Main Ingredients
- 3 cups butternut squash, peeled and cubed
- 2 large apples, cored and chopped (Honeycrisp or Granny Smith recommended)
- 3 tablespoons unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, toss the butternut squash cubes and apple pieces with melted butter, brown sugar, cinnamon, and salt until well coated.
- Gently fold in the dried cranberries, then transfer the mixture to a greased 2-quart baking dish.
- Sprinkle the chopped pecans evenly over the top.
Baking
- Bake for 40–50 minutes, or until the squash is tender and the topping is golden and caramelized.
- Serve warm as a festive side dish or let it cool to room temperature before storing leftovers.
Notes
Peel the butternut squash carefully, as it can be tough. For variations, substitute brown sugar with maple syrup or honey; consider adding other seasonal fruits like pears or figs.