Butternut Squash Apple Bake – A Cozy Fall Favorite

There’s something magical about the moment when crisp autumn air settles in, and comfort food begins to call. Few dishes capture that warm, cozy feeling better than a Butternut Squash Apple Bake. Sweet apples and tender butternut squash come together in a baked dish that’s lightly spiced, perfectly caramelized, and irresistibly wholesome. If you’re looking for a new fall side dish to bring to the table, this recipe checks every box: simple, delicious, and seasonal.

This recipe is all about balance. The natural sweetness of apples pairs beautifully with the nutty flavor of butternut squash. A touch of cinnamon and nutmeg adds warmth without overpowering the dish. It’s not overly heavy, but hearty enough to serve alongside roasted meats or as part of a vegetarian spread. What makes this even better? It’s an easy one-pan bake with minimal prep, making it perfect for weeknights or holiday gatherings.

If you’ve never tried a squash-and-apple combo before, you’re in for a treat. It’s the kind of recipe that feels like comfort food while still being nourishing and healthy. This Butternut Squash Apple Bake will quickly become your go-to fall recipe—whether for Thanksgiving, a potluck, or a simple family dinner.

(Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Difficulty: Easy | Servings: 6)

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What Makes This Butternut Squash Apple Bake Special?

• Simple ingredients, big flavor – You only need a handful of pantry staples plus fresh squash and apples.

• Naturally sweet and savory – No heavy sauces, just wholesome flavors from real food.

• Versatile side dish – Pairs perfectly with turkey, chicken, pork, or vegetarian mains.

• Healthy and nourishing – Packed with fiber, vitamins, and antioxidants while still tasting indulgent.

• Easy prep and bake – Minimal chopping and one baking dish means less cleanup.

This recipe is great for busy cooks because it doesn’t require fancy techniques. Just peel, chop, season, and bake—done! It’s also a wonderful make-ahead option since the flavors deepen after sitting overnight.

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Ingredient Notes

• Butternut Squash – The star of the dish. It adds a nutty sweetness that caramelizes in the oven. If you don’t have butternut, try acorn squash or sweet potatoes.

• Apples – Go for firm, slightly tart apples like Granny Smith or Honeycrisp. They hold their shape while balancing the sweetness of squash.

• Cinnamon and Nutmeg – These spices add a cozy warmth without overpowering the natural flavors. A pinch of cloves can also be used.

• Butter – Adds richness and helps everything caramelize. For a dairy-free option, use coconut oil or vegan butter.

• Maple Syrup (optional) – Just a drizzle enhances sweetness naturally. Honey can also be used.

• Salt and Pepper – Essential for balance. Don’t skip them!

• Baking Dish – A 9×13 casserole dish works best for even cooking.

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How To Make Butternut Squash Apple Bake

1. Prep your oven and dish – Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.

2. Chop ingredients – Peel butternut squash, remove seeds, and cut into 1-inch cubes. Core apples and cut into wedges (peeling optional).

   • Tip: Try to keep cubes uniform so they cook evenly.

3. Mix seasoning – In a large bowl, toss squash and apples with melted butter, cinnamon, nutmeg, salt, and pepper. Add a drizzle of maple syrup if desired.

4. Bake uncovered – Spread evenly in the baking dish. Bake for 40–45 minutes, stirring halfway through.

   • Look for: Squash should be fork-tender, apples soft but not mushy, edges caramelized.

5. Serve warm – Garnish with fresh thyme or chopped pecans for extra flavor and crunch.

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Storage Options

• Room temperature: Keep leftovers covered for up to 6 hours.

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze cooled portions for up to 2 months. Reheat straight from frozen at 350°F until warmed through.

• Reheating: Best reheated in the oven at 325°F for 15 minutes to restore texture.

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Variations and Substitutions

• Savory twist – Add caramelized onions and rosemary instead of cinnamon.

• Nut topping – Sprinkle chopped pecans or walnuts for crunch.

• Cheesy version – Add shredded parmesan or goat cheese before baking.

• Spiced-up – Add a pinch of cayenne or chili flakes for heat.

• Vegan option – Use olive oil or coconut oil instead of butter.

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Frequently Asked Questions

1. Can I use frozen butternut squash?
Yes, just thaw and pat dry before baking to prevent excess moisture.

2. What apples are best for this recipe?
Firm varieties like Granny Smith, Fuji, or Honeycrisp hold up best.

3. Can I make this ahead?
Absolutely. Prep and bake a day before, then reheat covered at 325°F for 20 minutes.

4. Why is my squash mushy?
It was likely cut too small or baked too long. Aim for 1-inch cubes.

5. Can I add protein to make it a main dish?
Yes, toss in cooked sausage or chickpeas before baking for a heartier meal.

6. Is this recipe gluten-free?
Yes! It’s naturally gluten-free and can be easily made dairy-free.

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Conclusion

This Butternut Squash Apple Bake is proof that simple ingredients can create something truly special. It’s cozy, flavorful, and the perfect side dish for both everyday dinners and holiday celebrations. If you’re craving a taste of fall, give this recipe a try—and don’t be surprised if it becomes a family favorite year after year.

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