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Butternut Squash Apple Bake

Butternut squash apple bake combines tender squash and soft apples with butter, brown sugar, and cinnamon. It bakes covered, then uncovered until the squash is fork-tender and the apples are soft.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 184
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 2 apples medium, firm, such as Granny Smith or Honeycrisp, cored and cut into 3/4-inch pieces
  • 3 tbsp unsalted butter melted
  • 2 tbsp brown sugar packed, light
  • 1 tsp ground cinnamon
  • 0.25 tsp salt fine

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, toss the squash and apples with the melted butter, brown sugar, cinnamon, and salt until evenly coated.
  4. Spread the mixture in the prepared baking dish.
  5. Cover tightly with foil.
  6. Bake for 35 minutes.
  7. Remove the foil.
  8. Bake for 15 to 20 minutes more, until the squash is fork-tender and the apples are soft.
  9. Let the bake rest for 5 minutes before serving.

Notes

For the best texture, cut the squash and apples into even 3/4-inch pieces. Refrigerate leftovers for up to 4 days; this bake can be frozen. For a dairy-free option, use melted coconut oil in place of the butter.