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Butternut Squash Apple Bake

A delightful fall side dish combining sweet apples and tender butternut squash, enhanced with warm cinnamon, plump raisins, and crunchy pecans for a perfect balance of flavors and textures that complement any autumn meal.  
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side-dishes
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds butternut squash peeled, seeded, and cubed
  • 2 Gala apples peeled, cored, and diced
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 2 tablespoons butter chopped
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ cup raisins
  • ¼ cup pecans chopped
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Method
 

  1. Prepare the Oven and Dish: Preheat your oven to 375°F (190°C). Take a medium baking dish and lightly grease it with butter or cooking spray to prevent sticking. This ensures your dish will release easily after baking and creates a nice caramelized exterior.
  2. Combine the Fruits and Vegetables: In a large mixing bowl, add the cubed butternut squash and diced apples. Make sure your butternut squash pieces are relatively uniform in size to ensure even cooking, approximately 1-inch cubes. The apple pieces can be slightly smaller as they will cook faster.
  3. Add the Seasonings: Sprinkle the cinnamon, vanilla extract, brown sugar, salt, and black pepper over the squash and apple mixture. Toss thoroughly until all pieces are evenly coated with the seasonings. The cinnamon and vanilla will infuse the dish with warm, aromatic flavors while the sugar will help with caramelization.
  4. Incorporate the Mix-ins: Add the raisins and chopped pecans to the bowl. Stir gently to distribute them evenly throughout the mixture. The raisins will plump up during baking, adding bursts of sweetness, while the pecans contribute a pleasant crunch and nutty flavor.
  5. Transfer and Top with Butter: Pour the entire mixture into your prepared baking dish, spreading it out in an even layer. Dot the top with the chopped butter pieces, distributing them evenly across the surface. The butter will melt during baking, creating rich pockets of flavor and helping to caramelize the top.
  6. Bake to Perfection: Cover the dish with aluminum foil and bake for 25 minutes. This initial covered baking allows the vegetables to steam and become tender. After 25 minutes, remove the foil, gently stir the mixture to redistribute the flavors, and continue baking uncovered for another 20-25 minutes. This uncovered baking allows excess moisture to evaporate and creates delicious caramelization on the squash and apples.
  7. Serve: Remove from the oven when the squash is fork-tender and the apples are caramelized. Let it rest for 5 minutes before serving warm alongside roasted chicken, turkey, or pork for a complete meal.
  8.  

Notes

  • For added flavor, you can substitute maple syrup for brown sugar.
  • Walnuts can be used instead of pecans if preferred.
  • This dish can be prepared a day ahead and reheated before serving.
  • Honeycrisp or Braeburn apples work well as alternatives to Gala.
  • Leftovers can be pureed into a delicious soup by adding vegetable broth.
  • For a dairy-free version, substitute coconut oil for butter.