Description
This Autumn Butternut Squash Apple Bake is a comforting, wholesome dish perfect for crisp fall days. Combining tender butternut squash, sweet and tart apples, crunchy pecans, and dried cranberries, all coated in warm spices and maple syrup, this baked casserole offers a delightful balance of flavors and textures. Ideal as a side or a light vegetarian entrée, it’s easy to prepare and brings festive seasonal goodness to your table.
Ingredients
Scale
Vegetables and Fruits
- 4 cups butternut squash, peeled and cubed
- 2 large apples (Honeycrisp or Fuji), diced
Nuts and Dried Fruit
- ½ cup pecans, roughly chopped
- ½ cup dried cranberries
Wet Ingredients
- 3 tablespoons maple syrup
- 2 tablespoons melted butter or coconut oil
Spices and Seasonings
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare the ingredients: Peel and cube the butternut squash. Dice the apples with the skin on for added texture and nutrients. Roughly chop the pecans.
- Combine base ingredients: In a large bowl, mix together the butternut squash cubes, diced apples, dried cranberries, and chopped pecans.
- Add flavorings: Pour in the maple syrup and melted butter or coconut oil, then sprinkle cinnamon, nutmeg, and salt over the mixture. Toss everything thoroughly to coat all pieces evenly with the syrup and spices.
- Transfer to baking dish: Spread the prepared mixture evenly into the greased baking dish, creating a uniform layer.
- Bake the dish: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. About halfway through, give the mixture a gentle stir to promote even cooking. Bake until the butternut squash is tender and the apples are soft.
- Optional caramelizing step: For a beautifully caramelized finish, switch the oven to broil and broil the casserole for 2 to 3 minutes, watching closely to avoid burning.
- Rest before serving: Remove from the oven and let the bake rest for 5 to 10 minutes to set and cool slightly before serving.
Notes
- Using apples with skin adds texture and extra fiber; however, you can peel them if preferred.
- Substitute pecans with walnuts or almonds if desired.
- To make this dish vegan, use coconut oil instead of butter.
- This bake can be served as a side dish with roasted meats or as a vegetarian main course.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
