Butternut Squash Apple Bake (Print-Friendly Format)
Butternut squash, apples, cinnamon and pecans come together for a sweet, warm autumn side full of flavor.
# Ingredients You’ll Need:
→ Produce
01 -
680 grams butternut squash, peeled, seeded, and cut into small cubes
02 -
2 gala apples, peeled, cored, and diced
→ Sweeteners and Spices
03 -
1 tablespoon ground cinnamon
04 -
2 teaspoons vanilla extract
05 -
3 tablespoons brown sugar
→ Fats
06 -
3 tablespoons unsalted butter, cut into pieces
→ Seasonings
07 -
0.5 teaspoon salt
08 -
0.125 teaspoon ground black pepper
→ Add-ins
09 -
60 millilitres raisins
10 -
60 millilitres chopped pecans
11 -
60 millilitres dried cranberries
# How to Make It:
01 -
Preheat the oven to 200°C.
02 -
In a large mixing bowl, combine the cubed butternut squash, diced apples, cinnamon, vanilla extract, and brown sugar. Mix until evenly coated. Add salt and black pepper and mix thoroughly.
03 -
Transfer the squash mixture into a lidded baking dish and spread in an even layer.
04 -
Distribute pieces of butter evenly over the surface of the mixture. Cover and bake for 15 minutes.
05 -
Remove the dish from the oven. Add raisins, dried cranberries, and chopped pecans, then gently toss to combine. Cover and return to the oven.
06 -
Bake covered for an additional 20–25 minutes, or until the butternut squash is tender and lightly browned. Remove from the oven, stir gently, and serve warm.
# Extra Tips:
01 -
Cut butternut squash into small, even pieces for uniform cooking.
02 -
Oven times may vary; test the squash for doneness before removing from oven.
03 -
Honey can be used instead of brown sugar, and acorn squash may substitute for butternut.
04 -
Any sweet baking apple variety may be used in place of gala.
05 -
This dish can be prepared in a slow cooker; cook all ingredients on high for 90–120 minutes or low for 3 hours, until squash is tender.