Dessert

Autumn Butternut Squash Apple Bake Recipe

ByJeannette Jaeger March 4, 2026March 4, 2026

Introduction

This Autumn Butternut Squash Apple Bake is a cozy and flavorful side dish perfect for chilly days. Combining the natural sweetness of squash and apples with warm spices and crunchy nuts, it brings a comforting fall vibe to your table.

A close-up view of a white bowl filled with a warm, autumn-colored dish made of cubed sweet potatoes that are soft and glistening, mixed with dark red dried cranberries and brown pecans scattered evenly throughout. The sweet potatoes have a bright orange hue with a slightly shiny texture from a glaze or sauce, while the cranberries are plump and wrinkled, and the pecans add a crunchy, textured layer. The mixture looks rich and moist, sitting on a wooden surface with a white marbled background, showing a cozy and inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb butternut squash, peeled and cubed (about 2 cups)
2 gala apples, peeled, cored, and diced
1 tbsp ground cinnamon
1 tsp vanilla extract
2 tbsp brown sugar or honey
2 tbsp butter, cut in pieces
1/2 tsp salt
1/8 tsp black pepper
1/4 cup golden raisins
1/4 cup chopped pecans or walnuts
1/4 cup dried cranberries

Instructions

Step 1: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the butternut squash mixture.
Step 2: In a large bowl, combine the cubed butternut squash, diced apples, ground cinnamon, vanilla extract, and brown sugar or honey. Stir until the squash and apples are well coated. Then add salt and black pepper, mixing again to evenly distribute the seasoning.
Step 3: Transfer the seasoned mixture into a lidded baking dish, spreading it out evenly. Place small pieces of butter on top. Cover the dish and bake for 15 minutes.
Step 4: Remove the dish from the oven. Uncover and add golden raisins, dried cranberries, and chopped nuts. Gently toss to distribute. Cover again and bake for another 15 minutes, or until the squash is tender and the top lightly browned.
Step 5: Carefully remove from the oven and stir gently to mix melted butter and juices. Serve warm directly from the dish.

Tips & Variations

For a nut-free version, omit the pecans or walnuts and increase the dried fruit slightly for added texture.
Sprinkle a bit of extra cinnamon or nutmeg just before the final bake for enhanced warmth.
Use honey instead of brown sugar for a more natural sweetness and subtle floral notes.
Try adding a splash of orange juice to the mixture for a bright citrus twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well; thaw completely before reheating.

How to Serve

A close-up view of a white bowl filled with a warm mix of cooked golden-orange sweet potato cubes, dark red dried cranberries, and brown pecan halves, showing a shiny, glazed texture. A silver spoon holds a portion of this mix, floating above the bowl, with the ingredients clearly visible in layers of soft sweet potato chunks, chewy cranberries, and crunchy pecans all mixed together. The background shows a clean white marbled surface, emphasizing the colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, you can substitute butternut squash with other winter squashes like kabocha or acorn, though cooking times may vary slightly.

Is this dish vegan-friendly?

To make it vegan, replace butter with a plant-based alternative and use maple syrup or agave instead of honey.

Jeannette Jaeger