The Ultimate Butternut Squash and Apple Bake Recipe

Introduction

Few dishes capture the cozy flavors of fall quite like a Butternut Squash and Apple Bake. With its natural sweetness, warm spices, and satisfying textures, this recipe delivers comfort in every bite. It’s simple enough for a weeknight dinner yet elegant enough to serve at Thanksgiving or other festive gatherings. The combination of tender squash, juicy apples, and a medley of raisins, pecans, and cranberries makes this dish both nutritious and indulgent.

This recipe is a wonderful blend of sweet, savory, and nutty elements, creating a balanced side dish that complements both roasted meats and vegetarian meals. Whether you’re preparing it as part of a holiday spread or making it ahead for meal prep, this dish is versatile, wholesome, and undeniably delicious.

My recipe story

This recipe has been a staple in my family during the autumn months for as long as I can remember. My grandmother used to make a similar dish with whatever squash she could find at the local market, often adding apples from her backyard tree. As a child, I loved the sweetness of the baked apples and the soft, almost caramel-like squash that soaked up the butter and spices. Over the years, I’ve made this recipe my own by adding crunchy pecans, chewy raisins, and tart cranberries for extra layers of flavor and texture.

I find myself making this dish often around the holidays, not only because it’s delicious, but also because it brings back warm memories of family gatherings. The aroma that fills the kitchen while it bakes—cinnamon, sugar, and roasting squash—feels like a hug in food form. Now, it’s the recipe I love sharing with friends and readers who want to bring a bit of autumn comfort to their own tables.

Ingredient breakdown

Each ingredient in this dish plays a role in creating its warm, comforting flavor profile. Butternut squash is the star, with its natural sweetness and creamy texture when baked. It holds up beautifully to roasting, making it the perfect base. Apples add a bright, juicy sweetness that complements the squash while offering a slight tartness that balances the richness of the butter and sugar.

The spices—cinnamon, salt, and pepper—elevate the dish, enhancing the natural flavors without overpowering them. A touch of brown sugar deepens the sweetness with molasses notes, while vanilla extract adds a subtle aromatic quality. Butter is essential here, melting into the squash and apples to create a luscious texture and rich taste.

The mix-ins—raisins, cranberries, and pecans—introduce bursts of texture and flavor. Raisins and cranberries bring a chewy, fruity element, while pecans provide a nutty crunch that contrasts with the softness of the baked fruit and vegetables. Together, these ingredients create a dish that’s layered, balanced, and deeply satisfying.

Equipment you’ll need

• Large mixing bowl
• Sharp knife and cutting board
• Vegetable peeler
• Measuring spoons and cups
• Wooden spoon or spatula
• 9×13-inch baking dish
• Aluminum foil
• Oven mitts

Step-by-step directions

1. Preheat your oven: Set your oven to 375°F (190°C). This moderate temperature ensures that the squash and apples soften evenly while allowing the sugars and butter to caramelize slightly without burning. While the oven heats, grease your baking dish lightly with butter or cooking spray to prevent sticking.
2. Prepare the butternut squash: Peel the squash with a sturdy vegetable peeler, slice it in half lengthwise, and scoop out the seeds. Cut the flesh into bite-sized cubes. Try to keep the pieces uniform so they bake at the same rate, giving you evenly tender bites.
3. Prepare the apples: Peel and core the apples, then dice them into small cubes. Apples add natural sweetness and moisture, so combining them with squash creates the perfect balance of flavors. Gala apples are ideal, but other sweet varieties work too.
4. Combine ingredients: In a large mixing bowl, toss the squash and apple cubes with cinnamon, salt, pepper, brown sugar, and vanilla extract. Add raisins, cranberries, and pecans. Mix gently to coat everything evenly without breaking up the fruit.
5. Assemble the bake: Transfer the mixture to your greased baking dish. Dot the top with the chopped butter pieces. This ensures even distribution of richness and flavor as the butter melts during baking.
6. Cover and bake: Cover the dish tightly with aluminum foil to trap steam and soften the squash. Bake for 30 minutes. This step helps tenderize the squash while preventing the top from browning too quickly.
7. Uncover and finish baking: Remove the foil and return the dish to the oven for an additional 20–25 minutes, or until the squash is fork-tender and the apples are caramelized. The uncovered bake allows the top to develop a golden, slightly crisp finish.
8. Serve: Once baked, let the dish cool for 5 minutes before serving. This resting time allows the flavors to meld together and makes it easier to serve neat portions.

Variations & substitutions

One of the great things about this recipe is its adaptability. You can swap the butternut squash for sweet potatoes or even pumpkin for a slightly different flavor profile. If you prefer a sweeter dish, try using Honeycrisp or Fuji apples. For a more tart contrast, Granny Smith apples are an excellent choice. Don’t have pecans? Walnuts or almonds make a fantastic substitute.

If you want a lighter version, reduce or omit the brown sugar—the natural sweetness of squash and apples is often enough. You could also add a drizzle of maple syrup for a deeper flavor. For a festive touch, sprinkle in some ground nutmeg, cloves, or ginger to enhance the warming spice profile.

Storage, freezing & make-ahead

This bake stores beautifully, making it a great make-ahead dish. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 325°F (160°C) for 15–20 minutes, or use the microwave for smaller portions.

If you want to freeze the dish, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw overnight in the refrigerator and reheat in the oven until hot throughout. You can also assemble the dish ahead of time, refrigerate it uncooked for up to 24 hours, then bake as directed when ready.

Serving ideas & pairings

This Butternut Squash and Apple Bake pairs wonderfully with a variety of dishes. It’s a natural side for roasted chicken, turkey, or pork, as its sweet and savory notes complement savory proteins beautifully. It also fits seamlessly into vegetarian spreads, served alongside grain salads, roasted vegetables, or lentil-based mains.

For a festive holiday meal, pair it with classic sides like mashed potatoes, green bean casserole, or cornbread stuffing. It also works as part of a brunch menu, served warm with quiche, frittata, or fresh bread. Don’t forget to drizzle a little extra maple syrup or honey on top if you’d like to highlight the sweet flavors even more.

FAQ

Can I use frozen butternut squash?
Yes, frozen squash works well for this recipe. Just make sure to thaw and drain any excess moisture before baking.

What kind of apples work best?
Sweet varieties like Gala, Fuji, or Honeycrisp are excellent. If you prefer a tart contrast, try Granny Smith apples.

Can I make this recipe vegan?
Absolutely. Swap the butter for coconut oil or a vegan butter substitute, and the flavor will still be delicious.

How do I know when the bake is done?
The squash should be fork-tender, and the apples caramelized with a golden top. Baking times may vary slightly depending on your oven and the size of your cubes.

Can I double this recipe for a crowd?
Yes! Simply double all ingredients and use a larger baking dish or two medium-sized ones. Adjust baking time slightly as needed.

Final thoughts

This Butternut Squash and Apple Bake is more than just a side dish—it’s a celebration of autumn flavors and comfort food at its best. Simple to prepare yet elegant enough for special occasions, it’s a recipe you’ll find yourself returning to year after year. With its balance of sweetness, spice, and texture, it brings warmth to the table and smiles to anyone who tries it.

The Ultimate Butternut Squash and Apple Bake Recipe

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• Author: Sarah White
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A cozy, sweet, and savory side dish made with tender squash, juicy apples, warm spices, and crunchy pecans. Perfect for fall and holiday meals.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds butternut squash, peeled, seeded, and cubed
• 2 Gala apples, peeled, cored, and diced
• 1 tablespoon ground cinnamon
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons butter, chopped into small pieces
• ¼ cup raisins
• ¼ cup chopped pecans
• ¼ cup dried cranberries

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. 
2. In a large bowl, combine squash, apples, cinnamon, salt, pepper, brown sugar, vanilla, raisins, cranberries, and pecans. Toss well. 
3. Transfer mixture to the baking dish and dot with butter pieces evenly across the top. 
4. Cover with foil and bake for 30 minutes to soften the squash. 
5. Remove foil and continue baking for 20–25 minutes, until squash is fork-tender and apples are caramelized. 
6. Let cool for 5 minutes before serving warm.

Notes

 This dish can be made ahead and refrigerated overnight before baking. Leftovers keep well for 3–4 days in the fridge and can be reheated in the oven. For extra sweetness, drizzle with maple syrup before serving.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American