Description
This Delicious Autumn Butternut Squash Apple Bake combines tender butternut squash cubes and sweet-tart apples, baked to perfection with warm spices and a crunchy nut topping. Ideal as a cozy side dish or a comforting vegetarian dessert, this recipe highlights seasonal flavors with a balance of sweetness and spice.
Ingredients
Scale
Main Ingredients
- 1 Butternut Squash
- 2-3 Apples (mix of Granny Smith and Honeycrisp)
- 1/2 cup Brown Sugar
- 4 tablespoons Unsalted Butter
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- Pinch of Salt
Optional Topping
- 1/2 cup Walnuts or Pecans, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the squash and apples evenly.
- Prepare Butternut Squash: Peel the butternut squash, remove the seeds, and cut it into bite-sized cubes for even cooking.
- Prepare Apples: Core and slice the apples into wedges or cubes, mixing Granny Smith and Honeycrisp to balance tartness and sweetness.
- Mix Ingredients: In a large mixing bowl, combine the cubed butternut squash and apple pieces. Add brown sugar, cinnamon, nutmeg, and a pinch of salt. Toss everything together until all pieces are well-coated with the spice and sugar mixture.
- Prepare Baking Dish: Grease a baking dish with butter or oil to prevent sticking. Pour the squash and apple mixture into the dish, spreading it out evenly for consistent baking.
- Make Nut Topping: In a separate bowl, mix chopped walnuts or pecans with melted butter and a sprinkle of brown sugar. Toss until the nuts are well-coated, then evenly sprinkle this mixture over the top of the squash and apples.
- Bake Covered: Cover the baking dish with foil and bake for about 25 minutes to allow the ingredients to steam and soften.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the butternut squash is tender and the nut topping is golden brown and crispy.
- Cool and Serve: Let the bake cool for a few minutes after removing from the oven to allow flavors to settle and it to firm slightly before serving.
Notes
- You can substitute walnuts with pecans or omit nuts altogether for a nut-free version.
- Adjust cinnamon and nutmeg to taste if you prefer more or less spice.
- For extra moisture and richness, drizzle a little maple syrup or honey over the top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- This dish works well as a side for Thanksgiving or cozy autumn dinners.
