This Butternut Squash Apple Bake is fall comfort food at its best.
It’s warm, sweet, and a little savory with cinnamon and maple syrup bringing it all together.
Perfect for a cozy dinner or a holiday side dish.
I love how it fills the house with the smell of cinnamon and apples. It’s simple, wholesome, and always gets eaten fast.
Why I Love This Recipe
I’ve made this recipe so many times—for potlucks, dinners, holidays—you name it. It’s one of those dishes that makes people pause after the first bite.
- Sweet and savory combo is just right
- Super easy to prep ahead of time
- Smells amazing while it’s baking
- Feels fancy but takes no time to make
- Naturally gluten-free and dairy-free
What You’ll Need
- 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 large apples (like Honeycrisp or Fuji), peeled and sliced
- 2 tbsp olive oil
- 3 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ⅓ cup chopped pecans (optional)
Pro Tips
- Use pre-cut butternut squash to save time (just make sure it’s fresh and firm)
- Choose firm, sweet apples so they don’t turn mushy
- Toss everything evenly so each piece gets coated in that maple-cinnamon mix
- Let the dish rest 5 minutes before serving—flavors settle and it thickens slightly
- Double the batch for leftovers—it reheats great
Tools Needed
- Sharp chef’s knife
- Vegetable peeler
- Large mixing bowl
- Baking dish (9×13 works well)
- Measuring spoons
- Cutting board
- Silicone spatula or spoon for tossing
Substitutions and Variations
- Swap pecans for walnuts or leave them out
- Use coconut oil instead of olive oil for a richer taste
- Add a pinch of cayenne for a sweet-and-spicy version
- Try pears instead of apples for a fun twist
Make Ahead Tips
- Peel and cube the squash and apples up to 2 days in advance. Store them in airtight containers in the fridge.
- Mix the olive oil, maple syrup, and spices into a small jar ahead of time—just shake and pour when ready.
- Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. Bake when you’re ready.
Recipe and Instructions
Servings: 6
Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Step 1: Prep the squash and apples
Peel and cut 1 medium butternut squash (about 2.5 lbs) into 1-inch cubes. Peel and slice 2 large apples into thick wedges.
Step 2: Mix the maple-spice glaze
In a large mixing bowl, combine 2 tbsp olive oil, 3 tbsp maple syrup, 1 tsp ground cinnamon, ¼ tsp nutmeg, and ¼ tsp salt. Stir until fully mixed.
Step 3: Toss everything together
Add the cubed squash and sliced apples into the bowl with the glaze. Toss everything until well coated.
Step 4: Transfer to baking dish
Pour everything into a greased 9×13-inch baking dish. Spread it out into an even layer.
Step 5: Bake
Place the baking dish in the oven and bake at 400°F (200°C) for 40–45 minutes, or until squash is tender and starting to caramelize at the edges.
Step 6: Add pecans and finish baking
Sprinkle ⅓ cup chopped pecans over the top and bake for another 5 minutes.
Step 7: Cool slightly and serve
Let the dish sit for 5 minutes before serving so everything settles and thickens just a bit. Serve warm.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the oven at 350°F until warm or in the microwave for 1-2 minutes
- Great chopped up and added to salads or grain bowls
Why This Recipe Works (Quick Science)
Butternut squash and apples both have natural sugars that caramelize as they roast, creating deep flavor and sweetness. The olive oil helps everything roast instead of steam. Maple syrup adds a rich sweetness while cinnamon and nutmeg enhance those warm, cozy flavors. Pecans add crunch and balance the soft textures.
Common Mistakes
- Cutting squash too big: it takes longer to cook and won’t get caramelized
- Using tart apples: they can taste sour or break down too much
- Not spreading out the squash and apples: overcrowding leads to steaming, not roasting
- Forgetting to grease the baking dish: sticky cleanup
What to Serve With
- Roast chicken or turkey
- Pork chops or pork tenderloin
- Wild rice or quinoa
- A green salad with vinaigrette
- Crusty bread
FAQ
Can I make this vegan?
Yes! It already is—just make sure your maple syrup is pure.
Can I freeze this?
Not recommended. The texture of squash and apples changes a lot after freezing.
Can I use frozen squash?
Yes, but thaw it completely and pat dry so it roasts well.
What kind of apples are best?
Honeycrisp, Fuji, or Gala—they hold their shape and are naturally sweet.
