Butternut Squash Apple Bake

Recipe Ingredients

These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.

• Apples: This recipe uses gala apples but you can feel free to use any apple you like. If you want a more tart flavor try using granny smith apples. I peel my apples first before adding them in.
• Butternut Squash: The butternut squash is also peeled and cubed before being added. One tip to save time is to buy pre-peeled and cubed butternut squash. I have seen it at Trader Joes and Aldi before. Make sure to cube the squash pretty small so it cooks through evenly and with the apples.
• Cinnamon and Brown Sugar: The cinnamon and brown sugar add that warm, fall spice we all love so much. If you are trying to avoid sugar you could use honey or maple syrup to help sweeten the dish.
• Dried Cranberries & Raisins: I love the warm, plump dried raisins and cranberries that are paired with the apples and squash.
• Pecans: The pecans are one of my favorite parts of this dish. Other nuts that would work well are walnuts or almonds. I personally prefer silvered almonds to whole almonds. 

Recipe Modifications

• dried fruit: try adding dried cherries, apricots or figs.
• cheese: goat cheese or feta cheese sprinkled after cooking would be great.
• spices: if you like that warm spice you can add cloves, allspice and nutmeg along with the cinnamon. I would start with 1/4 teaspoon each.
• sweetener: if you don’t want to use brown sugar you can use honey or maple syrup.
• fresh herbs: fresh herbs can add an earthy flavor. Try fresh thyme or oregano.
• nuts: other nuts that work well are almonds, pistachios or walnuts.
• marshmallows: for a fun sweet addition add marshmallows the last 5-10 minutes of cooking.

How to Make this Butternut Squash Apple Bake

Step 1: Combine ingredients: Preheat oven to 400 degrees. In a large bowl combine butternut squash, apples, cinnamon, vanilla and brown sugar. Mix well. Add the salt and pepper and mix well.

Step 2: Spread into Baking Dish: In a baking dish that has a lid pour the butternut squash mixture and spread evenly.

Step 3: Bake until the Squash is Soft: Place chopped butter throughout the butternut squash mixture. Cover and bake for 15 minutes. Add the raisins, cranberries and pecans and use tongs or a spoon to toss everything together, cover and place the dish back in the oven for 20-25 more minutes, until the butternut squash is tender and lightly browned. Remove from oven and stir. Serve warm.

How to Make in the Crockpot

• Add all of the ingredients into a crockpot and cook on high for approximately 90 minutes to 2 hours or low for about 3 hours {check occasionally for the squash to become tender}. Make sure to stir occasionally.

Storage Tips

• Once baked allow the dish to cool completely before storing. You can store in an airtight container for up to 3-4 days in the fridge.
• To freezer allow to cool completely and then you can freeze in a freezer safe container for up to 3 months. Note that sometimes the apple can loose some texture in the freezer and become more watery. To thaw you can thaw in the fridge overnight. To reheat you can heat in the oven or air fryer until heated through. If it seems a bit dry after being in the freeze you can add a touch of broth or apple juice to add some liquid.
• If you are in a hurry you can microwave this to reheat but it sometimes looses some of the texture. I suggest oven roasting or air frying if you have time.