I love making this Butternut Squash Apple Bake when I want something warm, cozy, and slightly sweet but not too heavy. The natural sweetness of the squash and apples melds beautifully with spices, and the bake is both comforting and simple to put together.
Why I’ll Love This Recipe
I’m drawn to this recipe because it uses everyday fruits and vegetables to create a dessert (or side) that feels luxurious without being fussy. The combination of tender squash and baked apples gives me texture contrasts, and the warm cinnamon‐nutmeg aroma fills my kitchen with comfort. It’s also great for cooler days when you want something homey but not overly rich.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium butternut squash (peeled, seeded, and cubed)
3 medium apples (cored and sliced)
¼ cup brown sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ cup butter, melted
½ cup chopped nuts (optional)
directions
Preheat my oven to 350 °F (175 °C).
Peel and cube the butternut squash. Slice the apples (I leave the skin on for extra texture).
In a large bowl, I combine the squash cubes, apple slices, brown sugar, cinnamon, nutmeg, and the melted butter. I toss everything until the squash and apples are evenly coated.
I transfer the mixture into a greased baking dish. If I’m using nuts, I sprinkle the chopped nuts over the top.
I bake for about 45 minutes, or until the squash is tender and the apples are cooked through.
I let it cool slightly before serving.
Servings and timing
Yields: 4 servings
Prep time: about 20 minutes
Cook time: about 45 minutes
Total time: around 1 hour 5 minutes
Variations
For a nut‑free version, I skip the nuts or replace them with breadcrumbs or crushed crackers for a crunchy topping.
I sometimes add dried cranberries or raisins for extra sweetness and chew.
For a savory twist, I experiment by adding fresh rosemary or crumbled goat cheese toward the end of baking.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I warm it in the oven at low heat (about 300 °F / 150 °C) until heated through, or microwave individual portions until warm.
FAQs
What kind of apples work best?
I prefer apples that hold shape during baking, like Granny Smith or Honeycrisp (they bring a nice balance of tartness and sweetness).
Can I prep this ahead of time?
Yes. I sometimes do the peeling, cubing, and mixing ahead, store it in the baking dish covered in the fridge, and bake it when I’m ready. It may need a few extra minutes in the oven since it’s cold.
How do I adjust sweetness?
If I want it less sweet, I reduce the brown sugar amount or use a less sweet apple. If I want more sweetness, I can drizzle a little maple syrup or honey before serving.
Can I make it vegan?
Yes — I would substitute the butter with a plant‑based butter or coconut oil. And skip the nuts if there’s an allergy.
What to serve it with?
I like it warm on its own, or paired with a scoop of vanilla ice cream or whipped cream for dessert. It also works nicely as a side alongside roasted meats or a green salad.
Conclusion
This Butternut Squash Apple Bake is one of those dishes I turn to when I want something comforting, seasonal, and relatively effortless. It’s flexible enough for tweaks, delightful warm straight from the oven, and makes my kitchen smell like home. I hope you enjoy making (and eating) it as much as I do.
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