Butternut Squash Apple Bake

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A cozy, naturally sweet side dish that captures the essence of fall in every bite. Tender roasted butternut squash mingles with tart apples, a hint of cinnamon, and a buttery crumble topping — the perfect balance of savory and sweet. This dish pairs beautifully with roasted meats or can stand alone as a wholesome vegetarian delight.

 Description

Butternut Squash Apple Bake is a warm, comforting dish that celebrates autumn produce. Cubes of butternut squash and apple are tossed with cinnamon, nutmeg, and a touch of brown sugar, then baked until soft and caramelized. A sprinkle of pecans or oats can add crunch, making it a versatile side or dessert-like casserole. Perfect for Thanksgiving, family dinners, or anytime you crave that cozy, oven-baked aroma.

Ingredients for Butternut Squash Apple Bake

  • 4 cups butternut squash, peeled and cubed

  • 3 medium apples (such as Honeycrisp or Fuji), peeled and sliced

  • 2 tbsp butter, melted (or coconut oil for dairy-free)

  • 2 tbsp brown sugar (or maple syrup for natural sweetness)

  • 1 tsp ground cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp salt

  • ½ cup chopped pecans or walnuts (optional)

  • 2 tbsp rolled oats (optional for crisp topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

  2. Prepare the base: In a large bowl, combine squash cubes and apple slices.

  3. Add flavor: Drizzle with melted butter, brown sugar, cinnamon, nutmeg, and salt. Toss to coat evenly.

  4. Optional topping: Mix nuts and oats together, then sprinkle over the top for a crunchy finish.

  5. Bake uncovered for 40–45 minutes, stirring once halfway through, until the squash is tender and caramelized.

  6. Serve warm as a side dish or drizzle with extra maple syrup for a dessert-style treat.

 Notes

  • You can use pre-cut squash to save prep time.

  • Granny Smith apples work well if you prefer a tangier flavor.

  • For a richer version, add 1 tbsp of cream or butter halfway through baking.

  • Vegan-friendly if you use coconut oil and maple syrup instead of butter and brown sugar.

 Tips

  • Roast at a higher temperature (400°F/200°C) for deeper caramelization.

  • Add a pinch of cayenne or chili flakes for a sweet-spicy twist.

  • Store leftovers in the fridge for up to 3 days — reheat in the oven for best texture.

  • Make it a meal: serve over quinoa or wild rice with a drizzle of tahini or yogurt.

 Servings

Serves 4–6 people as a side dish or 2–3 as a main vegetarian meal.

 Nutritional Information (per serving, approx.)

  • Calories: 180

  • Protein: 2g

  • Carbohydrates: 32g

  • Fat: 7g

  • Fiber: 5g

  • Sugar: 18g

  • Sodium: 120mg

 Health Benefits

  • Rich in Vitamins A & C: Supports immunity and skin health.

  • High in fiber: Aids digestion and helps maintain fullness.

  • Antioxidant power: Apples and squash help reduce inflammation.

  • Low in fat and naturally sweetened: Great for heart health and weight balance.

 Q & A

Q: Can I make this ahead of time?
A: Yes! Assemble everything up to the baking step, cover, and refrigerate. Bake just before serving.

Q: Can I freeze it?
A: Yes. Cool completely, portion into airtight containers, and freeze for up to 2 months. Reheat in the oven until warm.

Q: What apples work best?
A: Firm, slightly tart apples like Honeycrisp, Fuji, or Granny Smith hold up well to baking.

Q: Can I make it savory instead of sweet?
A: Absolutely — skip the sugar, add olive oil, sage, and black pepper for a savory fall side.

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