I first made this Butternut Squash Apple Bake on a chilly Sunday when the house smelled like cinnamon and roasted squash—instant comfort. It’s a simple, fall-forward side that balances sweet apples, tart cranberries, and toasty pecans with tender roasted butternut. You’ll see why it becomes a repeat at Thanksgiving, weeknight dinners, or as an easy holiday side. If you like the sweet-savory play of roasted fruit and nuts, this will be one to save to your rotation—think cozy, low-effort, high-flavor. For a different take on baked fruit sides, check out this savory-sweet riff on baked apples: Baked Apples with Feta, Honey and Cranberries.
Why you’ll love this dish
This bake is an every-season crowd-pleaser: it’s quick to prep, uses pantry-friendly ingredients, and hits multiple flavor notes at once—sweet, tart, nutty, and warmly spiced. It’s also naturally gluten-free and easy to make vegetarian or vegan (just skip or swap any additions). Perfect for busy weeknights when you want something nourishing without babysitting the stovetop, and it scales well for holiday spreads.
“A cozy, aromatic side that tastes like autumn in a bowl—sweet apples and roasted squash are always a hit at family dinners.” — home cook review
If you enjoy butternut-forward mains, you might like experimenting with richer textures like in this Creamy Butternut Squash Gnocchi with Sausage for another comforting option.
How this recipe comes together
Quick overview so you know what to expect:
- Peel and cube the butternut squash; slice the apples.
- Toss squash and apples with raisins, cranberries, olive oil, maple syrup (optional), cinnamon, salt and pepper.
- Spread into a baking dish, sprinkle chopped pecans on top.
- Roast at 375°F (190°C) for 30–40 minutes until the squash is fork-tender.
This is a hands-off roast once it’s in the oven—great for making other dishes while it cooks.
Key Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 apples, cored and sliced (Granny Smith or Honeycrisp work well)
- 1/2 cup raisins
- 1/2 cup cranberries (fresh or dried)
- 1/2 cup pecans, chopped
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1/4 cup maple syrup (optional, for added caramel sweetness)
- Salt and pepper to taste
Notes and substitutions:
- Swap pecans for walnuts or almonds if preferred.
- Use honey instead of maple syrup for a different floral sweetness.
- For a savory twist, sprinkle crumbled cooked bacon over the top at the end (see creative variations below and related stuffed-squash ideas like Sausage-Stuffed Butternut Squash).
Directions to follow
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
- In a large bowl, combine the peeled, cubed butternut squash with the cored, sliced apples, raisins, and cranberries.
- Drizzle the olive oil and maple syrup (if using) over the fruit and squash. Sprinkle with ground cinnamon, and season with a pinch of salt and a few grinds of black pepper. Toss everything until evenly coated.
- Spread the mixture in a single layer in the prepared baking dish. Scatter the chopped pecans on top for crunch.
- Bake for 30–40 minutes, checking at the 25–30 minute mark. The bake is done when the squash is tender and lightly caramelized at the edges. If you prefer softer apples, bake toward the higher end of the time range.
- Remove from the oven and let cool 5–10 minutes before serving so the juices settle.
Best ways to enjoy it
- As a side: Serve alongside roast chicken, pork tenderloin, or a maple-glazed ham.
- For brunch: Spoon over warm oatmeal or alongside scrambled eggs for sweet-savory balance.
- Make it a main: Add a scoop of cooked quinoa or farro and a handful of baby greens to turn this into a vegetarian main.
- Leftover remix: Fold into warm tortillas with goat cheese for a quick fall-style wrap. For another apple-forward frying treat, try pairing it with an apple fritter side like this Air Fryer Apple Fritters.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 4 days.
- Reheat: Warm gently in a 350°F (175°C) oven for 8–10 minutes or microwave individual portions for 60–90 seconds until heated through.
- Freeze: Place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat as above. Note that texture softens slightly after freezing, so it’s best to enjoy within the first month for optimal texture.
- Food safety: Do not leave cooked squash at room temperature for more than two hours. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Even cubing: Cut the squash into similarly sized pieces so everything cooks evenly. Aim for 1-inch cubes.
- Dry the squash: After peeling and cutting, pat the cubes dry—less surface moisture helps them caramelize.
- Toast the nuts: For extra depth, toast the pecans briefly in a dry skillet for 2–3 minutes before chopping and adding on top.
- Adjust sweetness: If your apples are very sweet, reduce or omit the maple syrup. Conversely, tart apples benefit from the syrup’s balance.
- Crisp topping option: For a crunchy finish, toss 1/4 cup panko with a tablespoon of melted butter and sprinkle over the pecans during the last 10 minutes of baking.
Creative twists
- Maple-bacon upgrade: Mix cooked, crumbled bacon into the pecan topping for smoky-salty contrast.
- Herb-forward: Add chopped fresh thyme or rosemary for an herbal lift that pairs well with pork.
- Spiced fall: Swap the cinnamon for pumpkin pie spice or add a pinch of nutmeg and ground ginger.
- Vegan protein boost: Stir in cooked chickpeas or roasted tempeh cubes to make it a more substantial vegan main.
Common questions
Q: How long does prepping take?
A: About 15–20 minutes to peel and cube the squash and slice the apples. The hands-on time is minimal—most of the time is baking.
Q: Can I use frozen butternut squash?
A: Yes. Thaw and drain any excess water, then toss with oil and spices. Because frozen squash can be softer, check doneness earlier (around 25–30 minutes).
Q: Are dried cranberries okay?
A: Absolutely. If using dried cranberries, you may want to soak them in warm water or a splash of apple juice for 5–10 minutes to plump them before mixing in.
Q: Can I make this ahead for a holiday meal?
A: Yes. Assemble the dish and refrigerate (covered) up to 24 hours, then bake straight from the fridge—add a few extra minutes to the bake time.
Conclusion
If you want a tried-and-true fall side that’s easy to scale and crowd-pleasing, this Butternut Squash Apple Bake is a low-fuss winner—sweet, tart, and warmly spiced. For more inspiration and a slightly different twist on the same flavor combination, see this Butternut Squash Apple Bake. If you’re curious about a savory-sweet, bacon-forward spin, take a look at the Maple Bacon Butternut Squash and Apple Bake – Emily Bites.
Butternut Squash Apple Bake
Ingredients
Main ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups) Aim for evenly sized 1-inch cubes.
- 2 pieces apples, cored and sliced (Granny Smith or Honeycrisp work well) Choose your preferred apple variety.
- 1/2 cup raisins
- 1/2 cup cranberries (fresh or dried) Soak dried cranberries in warm water if necessary.
- 1/2 cup pecans, chopped Toast for extra flavor, if desired.
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1/4 cup maple syrup (optional) Use for added caramel sweetness.
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
- In a large bowl, combine the peeled, cubed butternut squash with the cored, sliced apples, raisins, and cranberries.
- Drizzle the olive oil and maple syrup (if using) over the mixture. Sprinkle with ground cinnamon, and season with a pinch of salt and black pepper. Toss everything until evenly coated.
- Spread the mixture in a single layer in the prepared baking dish. Scatter the chopped pecans on top.
Cooking
- Bake for 30–40 minutes, checking at the 25–30 minute mark. The bake is done when the squash is tender and lightly caramelized at the edges.
- Remove from the oven and let cool for 5–10 minutes before serving.
