Description
This cozy Autumn Butternut Squash Apple Bake is the perfect seasonal side dish. Tender roasted squash and apples come together with warm spices, maple syrup, toasted pecans, and tart cranberries for a comforting, crowd-pleasing bake.
Ingredients
4 cups butternut squash, peeled and cubed
2 large apples, diced (Honeycrisp or Fuji preferred)
½ cup pecans, roughly chopped
½ cup dried cranberries
3 tablespoons maple syrup
2 tablespoons melted butter or coconut oil
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Peel and cube the butternut squash. Dice apples with skin on. Roughly chop the pecans.
3. In a large bowl, combine squash, apples, cranberries, and pecans.
4. Add maple syrup, melted butter or oil, cinnamon, nutmeg, and salt. Toss to coat evenly.
5. Spread mixture into the baking dish in an even layer.
6. Bake for 40–45 minutes, stirring halfway, until squash is tender and apples are soft.
7. Optional: Broil for 2–3 minutes for a caramelized finish.
8. Let rest for 5–10 minutes before serving.
Notes
Microwave squash for a few minutes before peeling to make cubing easier.
Swap pecans with walnuts or pumpkin seeds for variety.
To make it vegan, choose coconut oil over butter.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: autumn, squash, apple, side dish, holiday