Name: Butternut Squash Apple Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups); 3 firm apples, cored and sliced; 1 tsp cinnamon; 1/4 tsp nutmeg; Pinch of salt and pepper; 1 tbsp maple syrup (optional); 3 tbsp butter (or coconut oil for dairy-free)

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Introduction

This Butternut Squash Apple Bake is a cozy, simple dish perfect for autumn or any time you crave comforting flavors. The natural sweetness of squash and apples blends beautifully with warm spices and a touch of maple syrup, making it an ideal side or light dessert.

A white scalloped bowl is filled with a chunky mixture of cooked diced fruits and vegetables, showing three distinct layers: the bottom layer is soft, translucent golden pieces, the middle layer is made up of orange cubes of squash, and the top layer consists of dark brown, caramelized crispy bits mixed with lighter beige chunks, all coated in a glossy sauce. The bowl is placed on a white marbled surface with a striped cloth underneath and an orange pumpkin in the background. A gold-colored spoon is visible to the right side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium butternut squash, peeled and cubed (about 4 cups)
3 firm apples, cored and sliced
3 tbsp butter (or coconut oil for dairy-free)
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp maple syrup (optional)
Pinch of salt and pepper

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
Step 2: In a large bowl, toss the cubed butternut squash and sliced apples with melted butter, cinnamon, nutmeg, salt, pepper, and maple syrup if using until everything is evenly coated.
Step 3: Spread the mixture evenly in the prepared baking dish and bake for 40 to 45 minutes, stirring halfway through to ensure even cooking and browning.
Step 4: Once tender and caramelized, serve the bake warm, optionally garnished with fresh thyme or chopped nuts for added texture and flavor.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil or your favorite plant-based spread.
Add a handful of chopped pecans or walnuts before baking for a crunchy contrast.
Mix in a splash of orange juice or zest for a citrus twist.
If you prefer a sweeter dish, increase the maple syrup or drizzle honey just before serving.
Use a combination of sweet and tart apples, such as Fuji and Granny Smith, for more depth of flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the bake in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. It also reheats well in the microwave for a quick snack or side.

How to Serve

A white scalloped bowl filled with a chunky, cooked fruit mixture. The dish has visible layers of diced yellow and orange fruit pieces, likely apples and squash or sweet potatoes, glossy with syrup. Dark brown bits, possibly caramelized sugar or spices, are scattered on top and between the fruit chunks, adding texture and contrast. The bowl rests on a white marbled surface with parts of an apple and a red checkered cloth visible in the background. The colors are warm and inviting, showing a rich, melted texture throughout the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can toss the squash and apples with the spices and butter, then cover and refrigerate for up to a day before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I serve this dish with?

This bake pairs well with roasted meats, such as chicken or pork, as well as alongside grains like quinoa or wild rice. It also makes a lovely vegetarian main when served with a green salad and crusty bread.

Butternut Squash Apple Bake Recipe

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★★★★★

4.9 from 62 reviews

A warm and comforting Butternut Squash Apple Bake that combines tender roasted squash and sweet apples, spiced with cinnamon and nutmeg, perfect as a side dish or a cozy fall dessert.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Fruits

1 medium butternut squash, peeled and cubed (about 4 cups)
3 firm apples, cored and sliced

Spices and Flavorings

1 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt and pepper
1 tbsp maple syrup (optional)

Fats

3 tbsp butter (or coconut oil for dairy-free)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking during baking.
Toss Ingredients: In a large bowl, combine the cubed butternut squash and sliced apples. Add melted butter (or coconut oil), cinnamon, nutmeg, salt, pepper, and maple syrup if using. Toss everything gently to coat the squash and apples evenly with the spices and fat.
Bake: Spread the mixture evenly in the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, stirring halfway through the cooking time to ensure even roasting and caramelization.
Serve: Once tender and beautifully roasted, serve the bake warm. Optionally, garnish with fresh thyme or a sprinkle of nuts for added texture and flavor.

Notes

For a dairy-free version, substitute butter with coconut oil.
Firm apples like Granny Smith or Honeycrisp work best to hold shape during baking.
Maple syrup adds a touch of sweetness but can be omitted for a less sweet dish.
Add fresh thyme or chopped nuts for garnish to elevate flavor and presentation.

Keywords: butternut squash, apple bake, fall recipe, roasted squash, cinnamon spice, maple syrup dessert, vegetarian side dish