Butternut Squash Apple Bake
This cozy bake combines sweet apples, tart cranberries, and toasty pecans with tender roasted butternut squash, making it a perfect side dish for any gathering.
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.
Notes
You can substitute pecans for walnuts or almonds. Adjust sweetness by omitting maple syrup if apples are already sweet. For a savory twist, consider adding crumbled cooked bacon on top.