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Autumn Butternut Squash Apple Bake

Autumn Butternut Squash Apple Bake


  • Author: Julia Walton
  • Total Time: 60 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

If you’re craving a warm, cozy, sweet-yet-savory side dish that screams fall, this Autumn Butternut Squash Apple Bake is the perfect pick. It’s a mouthwatering medley of tender butternut squash, tart apples, crunchy pecans, and chewy cranberries glazed with a buttery brown sugar spice mix. Whether you’re planning easy dinner ideas, need a comforting holiday recipe, or just want to try something new for your fall table, this dish delivers. It’s simple to make, packed with texture, and ideal for breakfast ideas, healthy snacks, or even a unique addition to dinner parties. Truly one of those must-try food ideas that covers it all.


Ingredients

4 cups cubed butternut squash

2 large apples, chopped

1 cup pecans

3/4 cup dried cranberries

1/3 cup melted butter

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt


Instructions

1. Peel and cube the butternut squash into bite-sized pieces. Core and chop the apples.

2. Melt butter in a small bowl, then stir in brown sugar, cinnamon, nutmeg, and salt.

3. In a large bowl, toss squash, apples, pecans, and cranberries with the butter mixture until coated.

4. Pour into a greased baking dish and spread evenly.

5. Bake at 375°F for 40-45 minutes, stirring halfway through.

6. Serve warm and enjoy!

Notes

Use Honeycrisp or Granny Smith apples for the best texture and flavor.

For extra flavor, drizzle with maple syrup before serving.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 22g
  • Sodium: 160mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: fall side dish, squash apple bake, easy recipe, holiday side, sweet squash recipe