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Butternut Squash Apple Bake

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A cozy and flavorful fall side dish made with roasted butternut squash, sweet Gala apples, warm cinnamon, and crunchy pecans.

Ingredients

Scale

1½ pounds butternut squash, peeled, seeded, and cubed (about 4 cups)

2 Gala apples, peeled, cored, and diced (about 2 cups)

1 tablespoon ground cinnamon

1 teaspoon pure vanilla extract

2 tablespoons brown sugar (or coconut sugar)

2 tablespoons butter, chopped (or vegan butter/coconut oil)

½ teaspoon salt

⅛ teaspoon ground black pepper

¼ cup raisins (or dried cranberries)

¼ cup pecans, chopped (or walnuts)

Instructions

Step 1: Preheat

Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (8×8 or 9×13 depending on depth).

Step 2: Prepare the Vegetables

Peel and cube 1½ pounds of butternut squash into even, bite-sized pieces.
Peel, core, and dice 2 Gala apples into chunks (same size as squash for even cooking).

Step 3: Mix Ingredients

In a large mixing bowl, combine the cubed squash and apples.

Sprinkle in:

  • 1 tablespoon cinnamon

  • 1 teaspoon vanilla extract

  • 2 tablespoons brown sugar

  • ½ teaspoon salt

  • ⅛ teaspoon black pepper

Toss everything well to coat evenly.

Step 4: Add Extras

Gently stir in:

  • ¼ cup raisins

  • ¼ cup chopped pecans

Make sure everything is well distributed throughout the mixture.

Step 5: Bake Covered

Transfer the mixture into your prepared baking dish.
Dot the top with 2 tablespoons of chopped butter or your dairy-free alternative.

Cover tightly with foil and bake for 25 minutes.

Step 6: Bake Uncovered

Remove the foil, stir the mixture gently, and bake uncovered for 20–25 more minutes, until:

  • Squash is fork-tender

  • Apples are soft and slightly caramelized

  • Top is golden and aromatic

Notes

  • Make it Vegan: Use coconut oil or dairy-free butter.

  • Swap Raisins: Use dried cranberries or chopped dates for a twist.

  • Add Protein: Stir in cooked turkey sausage or lentils to turn this into a main dish.

  • Make Ahead: Assemble everything ahead of time and refrigerate unbaked for up to 24 hours. Bake when ready.

  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.

  • Freezer Friendly: Freeze for up to 1 month. Reheat in the oven for best texture.

Find it online: https://claradelish.com/butternut-squash-apple-bake/