This Butternut Squash Apple Bake is autumn comfort on a plate – tender roasted squash with sweet apples, plump raisins and cranberries, all topped with crunchy pecans and warm cinnamon spice!
If you love seasonal sides like my Roasted Pumpkin Salad and cosy vegetable dishes, this butternut squash and apple bake is going to become your new favourite for Sunday roasts and holiday tables!
I absolutely love this recipe because it brings together all those gorgeous autumn flavours in one dish. The sweetness of the apples balances perfectly with the earthy butternut squash, whilst the dried fruit adds little bursts of concentrated sweetness. Those pecans on top give you that satisfying crunch against all the soft, caramelized vegetables.
What makes this brilliant is how straightforward it is – you basically chuck everything in a dish and let the oven do the work. It’s naturally vegetarian and can easily be made vegan by swapping the butter. Plus, it looks absolutely stunning on the table, which is always a bonus when you’re trying to impress!
Why You’re Going To Love This Recipe
- Perfect autumn flavours – butternut squash and apples are a match made in heaven.
- Ready in 35 minutes – surprisingly quick for something that tastes this special.
- Great for holidays – brilliant alongside turkey or any roast dinner.
- Naturally sweet – the apples and dried fruit mean you need very little added sugar.
- Easily adapted – can be made in the oven or slow cooker.
- Makes ahead beautifully – reheat and it’s just as delicious.
Jump to:
- Why You’re Going To Love This Recipe
- What You Need
- Making The Bake
- Handy Tips
- Questions You Might Have
- More Autumn Sides
What You Need
Simple seasonal ingredients create this warming side dish!
Note: Full measurements and complete instructions are in the recipe card at the bottom.
- Butternut squash – about 680g (1½ pounds), peeled and cubed. Buy it pre-prepared to save time!
- Apples – 2 gala apples work beautifully, though any sweet eating apple is lovely. I peel mine first.
- Cinnamon – 1 tablespoon brings that warm spice.
- Vanilla extract – adds depth to the sweetness.
- Brown sugar – just 2 tablespoons. You could use honey or maple syrup instead.
- Butter – 2 tablespoons, chopped into bits.
- Salt and pepper – to season.
- Raisins – ¼ cup, they plump up beautifully as they cook.
- Dried cranberries – ¼ cup adds tartness and colour.
- Pecans – ¼ cup for that essential crunch. Walnuts work well too!
Making The Bake
This comes together in simple steps!
Note: Pop down to the recipe card for exact quantities and the complete method.
Prep and combine
Heat your oven to 200°C (400°F). In a large bowl, combine your cubed butternut squash (make sure the pieces are roughly the same size so they cook evenly), diced apples, cinnamon, vanilla, and brown sugar. Give it a good mix so everything’s coated in those lovely spices. Season with salt and pepper.
Initial bake
Pour this mixture into a baking dish that has a lid – one that’s roughly 23x33cm (9×13 inches) works perfectly. Dot the chopped butter pieces throughout. Cover with the lid and bake for 15 minutes.
Add the finishing touches
After 15 minutes, remove from the oven and add your raisins, cranberries, and pecans. Use tongs or a spoon to toss everything together so the dried fruit and nuts get distributed evenly. Cover again and pop it back in the oven for another 15 minutes, until the butternut squash is tender and starting to caramelize at the edges.
Serve
Give everything a final stir and serve whilst it’s lovely and warm. The squash should be soft enough to pierce easily with a fork, and everything should be gorgeously caramelized.
Handy Tips
Little tricks to make this side dish perfect:
- Buy pre-cut squash – saves loads of time! Trader Joe’s and Aldi often have it.
- Cube evenly – uniform pieces mean even cooking.
- Don’t skip the lid – it steams the vegetables perfectly.
- Sweet or tart apples – gala are sweet, but Granny Smiths add nice tartness.
- Add dried fruit later – prevents them burning.
- Try different nuts – walnuts or sliced almonds work brilliantly.
- Use honey or maple – stir in 2-3 tablespoons after cooking instead of brown sugar.
- Make it vegan – swap butter for olive oil or vegan butter.
- Slow cooker method – cook on high for 90 minutes-2 hours or low for 3 hours.
- Storage – keeps in the fridge for up to 4 days and reheats beautifully.
Questions You Might Have
Can I use a different type of squash?
Sweet potato or regular pumpkin would work well! The cooking time should be similar, just test with a fork to check tenderness.
What if I don’t have a lid for my baking dish?
Cover it tightly with foil instead. The lid just helps steam everything and keep moisture in.
Can I make this ahead?
Absolutely! You can prep everything up to the point of baking and refrigerate for up to 24 hours. Or cook it completely and reheat when needed.
My squash isn’t tender after 30 minutes – what do I do?
Just pop it back in for another 10-15 minutes. Ovens vary, and larger squash cubes take longer.
Can I skip the dried fruit?
You can, though it does add lovely bursts of sweetness. If you skip it, you might want to add a touch more brown sugar.
What else can I serve this with?
It’s brilliant alongside roast chicken or turkey, pork chops, or even as part of a vegetarian feast with other roasted vegetables.
Can I make this in a slow cooker?
Yes! Add everything to your slow cooker and cook on high for 90 minutes-2 hours, or low for about 3 hours, checking occasionally for tenderness.
More Autumn Sides
Butternut Squash Apple Bake
Tender roasted butternut squash with sweet apples, plump raisins and cranberries, crunchy pecans, and warm cinnamon – perfect autumn comfort food!
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 6
Ingredients
- 1½ lbs butternut squash, peeled and cubed (about 2 cups)
- 2 gala apples, peeled, cored and diced
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar (or honey)
- 2 tablespoons butter, chopped into pieces
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup raisins
- ¼ cup dried cranberries
- ¼ cup pecans (or walnuts)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cubed butternut squash, diced apples, cinnamon, vanilla, and brown sugar. Mix well to coat everything evenly.
- Season with salt and pepper and mix again.
- Pour the mixture into a baking dish with a lid (about 9×13 inches) and spread evenly.
- Dot the chopped butter pieces throughout the mixture. Cover with the lid and bake for 15 minutes.
- Remove from the oven and add the raisins, cranberries, and pecans. Use tongs or a spoon to toss everything together.
- Cover again and return to the oven for another 15 minutes, until the butternut squash is tender and lightly caramelized.
- Remove from the oven, give it a final stir, and serve warm!
Notes
HELPFUL TIPS
- Buy pre-cut squash – saves so much time!
- Cube evenly – ensures everything cooks at the same rate.
- Use a lid or foil – steams the vegetables perfectly.
- Try Granny Smiths – for a more tart flavour.
- Add dried fruit later – prevents burning.
- Different nuts work – walnuts or sliced almonds are lovely.
- Honey or maple syrup – use instead of brown sugar if preferred.
- Make it vegan – swap butter for olive oil.
- Slow cooker method – high for 90 minutes-2 hours, or low for 3 hours.
- Storage – refrigerate for up to 4 days, reheats beautifully.
