Dessert

Butternut Squash Apple Bake Recipe

BySana Jeannette October 19, 2025October 19, 2025

Introduction

This Butternut Squash Apple Bake is a cozy and comforting dish perfect for fall or any time you crave a warm, sweet, and savory side. Combining tender squash, sweet apples, and a mix of dried fruits and nuts, it makes an inviting addition to holiday meals or weeknight dinners.

A white scalloped bowl filled with a cooked fruit and nut mixture. The dish has three main layers visible: a base layer of soft, cubed light orange and pale yellow fruits, a middle layer mixed with glossy, dark brown pecans and scattered dark dried berries, and a top layer where all ingredients are well combined and lightly sticky with a shiny glaze. A silver spoon rests inside the bowl, and the bowl sits on a white marbled surface with some colorful blurred background elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds peeled, seeded, and small cubed butternut squash (about 2 cups, cubed evenly)
2 gala apples, peeled, cored, and diced (or a sweet apple of your choice)

1 tablespoon cinnamon
1 teaspoon vanilla

2 tablespoons brown sugar (or use honey)
2 tablespoons butter, chopped into sections

1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup raisins

1/4 cup pecans (or walnuts)
1/4 cup dried cranberries

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.

Step 2: In a large bowl, combine the butternut squash, apples, cinnamon, vanilla, and brown sugar. Mix well to coat all the pieces evenly.
Step 3: Add the salt and black pepper to the mixture and stir thoroughly.
Step 4: Pour the squash and apple mixture into a baking dish with a lid, spreading it out evenly.

Step 5: Distribute the chopped butter sections evenly throughout the mixture. Cover the dish and bake for 15 minutes.
Step 6: Remove the dish from the oven and add the raisins, dried cranberries, and pecans. Use tongs or a spoon to gently toss everything together. Cover and bake for another 15 minutes, or until the squash is tender and lightly browned.
Step 7: Once done, take the dish out of the oven, stir gently, and serve warm.

Tips & Variations

For extra richness, sprinkle a little grated Parmesan cheese on top before baking the second time.
Swap pecans for walnuts or omit nuts altogether if you have allergies.
Use honey instead of brown sugar for a different natural sweetness.

Add a pinch of nutmeg or ground ginger for a warm spice boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a warm fruit and nut dish served in a white bowl with a scalloped edge and red trim, filled with small, soft cubes of caramel-colored cooked apples and pale yellow chunks mixed with dark raisins and whole pecans, all coated in a shiny glaze that suggests a sweet sauce, sitting on a light gray cloth with a spoon nearby, the background showing blurry holiday decorations on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, you can substitute butternut squash with acorn squash or kabocha. Just ensure the squash is peeled, seeded, and cubed evenly for uniform cooking.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the mixture and refrigerate it for a few hours before baking. Just add the nuts and dried fruit before the final baking step to keep their texture intact.