Fall has a flavor—and it’s this dish! 🍂 I still remember the first time I made a butternut squash apple bake. It was one of those chilly Sundays where I needed something warm, sweet, and filling—but still healthy-ish. The aroma alone turned my house into an autumn wonderland.
According to a Harvard study, squash is one of the most nutrient-dense vegetables on the planet, and when you pair it with tart apples? Magic. Whether you’re planning a Thanksgiving feast or just want something cozy and comforting, this dish has your back.
Let’s dive into the perfect balance of sweet and savory that’ll make you want to lick the casserole dish clean!
Ingredients You’ll Need for Butternut Squash Apple Bake
The first time I tried making a butternut squash apple bake, I completely underestimated the prep work. Peeling a butternut squash is not for the faint of heart—especially when you’re hangry. 😅 So here’s the breakdown of what you actually need and a few tricks I’ve learned to make it a breeze.
Butternut Squash: The Star of the Show
I always go for a medium-sized squash—about 2 to 2.5 lbs. The flavor is sweet, nutty, and it holds its shape well when baked. But here’s the thing: you’ve got to peel it. Don’t even think about leaving the skin on, unless you like chewing leather. Use a Y-peeler and go slow—no shame in taking your time.
Also, if you don’t feel like wrestling it on your counter, many stores sell pre-cut squash now. I fought that convenience for years… but man, it’s worth it.
Apples: Sweet, Tart, or Both?
I’m firmly Team Tart. Granny Smiths are my go-to because they keep their structure and bring a zippy contrast to the squash’s sweetness. Honeycrisp works too if you want a juicier bite. One time I used Red Delicious (don’t do it), and it turned into soggy apple goo. Lesson learned.
For a standard 9×13 dish, you’ll need about 2–3 medium apples, thinly sliced. Peel them or don’t—totally your call. I usually leave the skin on for color and fiber.
Pantry Staples You’ll Need
Let’s talk flavor. Here’s what I always keep stocked for this dish:
- Butter: Unsalted. Melted for drizzling or cubed for dotting. Adds that rich, golden goodness.
- Cinnamon & Nutmeg: These spices make the kitchen smell like heaven. I go light on nutmeg; too much and it takes over.
- Salt & Black Pepper: Yes, even in sweet-ish dishes. The salt brings balance, and the pepper gives it a tiny bite.
- Brown Sugar or Maple Syrup: Either works, but maple syrup feels fancier. Just don’t drown it. A tablespoon or two is plenty.
- Olive Oil (optional): Sometimes I swap half the butter for oil if I’m trying to be “healthier.” Not sure it makes a difference, but it helps me sleep at night.
Optional Add-Ins
When I wanna fancy it up or feel festive, I throw in:
- Chopped pecans for crunch
- Dried cranberries for extra tang
- Fresh rosemary for a savory twist (only a little, trust me)
- A splash of lemon juice to brighten things up
Honestly, I tweak it every time depending on what’s in my fridge. That’s the beauty of a butternut squash apple bake—it’s forgiving. Just don’t skip the butter or the apples. That’s non-negotiable.
How to Make Butternut Squash Apple Bake Step-by-Step
Okay, so here’s the truth—I’ve messed this up more times than I care to admit. One time I forgot to cover the dish with foil and it turned into a dry, shriveled mess. Another time I layered everything too thick and the middle was still raw after an hour. 😩 But after trial, error, and a little rage-cleaning, I figured out how to get it just right.
Step 1: Preheat That Oven, Friend
Set it to 375°F (190°C). I’ve found this is the sweet spot—it’s hot enough to caramelize the edges but not so hot that everything dries out. If you’re using convection, knock it down to 350°F.
Step 2: Prep Like a Pro
Get yourself a sharp knife. Not kidding here—squash is tough. I cut mine in half, scoop the seeds, then peel it before cubing into ¾-inch pieces. Any smaller and it gets mushy.
As for apples, slice ‘em thin—like ¼-inch max. I leave the skin on but you can peel if texture bugs you.
Step 3: Toss in Flavor
Here’s where it gets tasty. In a big ol’ bowl, toss the squash and apples with:
- 2 tablespoons melted butter
- 1 tablespoon maple syrup or brown sugar
- ½ teaspoon cinnamon
- Pinch of nutmeg
- Salt & pepper to taste
If you’re adding cranberries or chopped nuts, now’s the time. I usually save pecans for the last 10 mins of baking so they don’t burn.
Step 4: Layer It Right
Grease a 9×13 baking dish. You can do layers like lasagna (squash, apples, squash, apples) or just mix everything together. Personally, I mix—fewer dishes, more flavor mingling.
Here’s a tip I wish someone told me: keep the layer no deeper than 2 inches or it’ll take forever to cook.
Step 5: Cover and Bake
Cover with foil and pop it in the oven for 30 minutes. Then remove the foil and bake another 15–20 minutes until the squash is fork-tender and the apples are golden.
Want crispy edges? Broil it for 2–3 minutes at the end. Just watch it like a hawk—burnt maple syrup is not the vibe.
Step 6: Rest and Serve
Let it sit for 5–10 minutes before serving. This helps the juices thicken up a bit. I learned the hard way not to serve straight outta the oven unless you like lava burns on your tongue.
This butternut squash apple bake is cozy, a little sweet, a little savory, and honestly… addicting. I always double it for potlucks because it disappears fast.
Flavor Variations to Try
Look, I love the classic butternut squash apple bake, but sometimes… you just gotta shake things up. I’ve tried a ton of twists over the years—some amazing, some absolute disasters (don’t ask me about the time I added cheddar cheese). If you’re feeling adventurous or just trying to match what’s already in your kitchen, here are a few variations I’ve actually loved.
Add a Sweet Kick
- Dried Cranberries or Raisins: These plump up while baking and give little bursts of sweetness. I throw in about ¼ cup. It’s like a hidden gem in every bite.
- Maple-Glazed Pecans: Toast them first. Trust me. Nothing’s worse than bitter, raw nuts ruining your dish.
- A Drizzle of Honey at the End: Adds a glossy finish and sticky-sweet vibe that’s perfect with the roasted squash.
One time, I added chopped dates and it turned into dessert. Not mad about it.
Go Savory with It
If sweet-on-sweet isn’t your thing, lean hard into savory. I love tossing in:
- Caramelized Onions – Make these ahead of time. They melt into the squash like gold.
- Fresh Sage or Rosemary – Just a sprinkle. Too much and it tastes like you’re chewing a pine tree.
- Crumbled Feta or Goat Cheese – Game-changer. Especially when paired with tart apples like Granny Smith.
I once made a version with sage, goat cheese, and walnuts—it vanished in 10 minutes at a Friendsgiving. No joke.
Spice Things Up
- Cayenne Pepper – Just a pinch. It hits you after the sweetness, like a wink.
- Smoked Paprika – Adds depth and makes the whole house smell like you know what you’re doing.
- Curry Powder – Sounds weird, but it works. Especially with a splash of coconut milk stirred in.
Honestly, some of my best bakes came from throwing stuff together out of desperation. That’s how I discovered the rosemary-pecan combo that now lives in my fall recipe rotation.
Dietary Swaps
Got a crowd with food quirks (I see you, vegan cousins)? Easy fixes:
- Swap butter with coconut oil for a plant-based fat
- Use maple syrup instead of brown sugar for a refined sugar-free option
- Ditch the nuts if there are allergies and add pumpkin seeds for crunch
The butternut squash apple bake is seriously the MVP of flexible side dishes. It’s the one thing I know I can tweak without totally wrecking it. Experiment a little and you might stumble into something amazing. Or at least edible.
What to Serve With Butternut Squash Apple Bake
Alright, so you’ve got this warm, sweet-savory butternut squash apple bake sitting pretty on your table—now what the heck do you serve it with? I’ve made this dish for everything from casual weeknight dinners to full-on holiday spreads, and I’ve found some perfect pairings over time (along with a few flops I’ll warn you about).
Meaty Main Course Matches
This dish loves something roasted. Trust me.
- Roast Chicken: Herb-roasted, skin-on, juicy goodness. The sweetness of the squash and apples balances perfectly with savory poultry.
- Pork Chops: Especially with a maple glaze or apple cider marinade. One time I served it with cinnamon-dusted pork and folks thought I was a chef.
- Turkey (of course): Thanksgiving, anyone? This bake has officially replaced stuffing on my plate… yeah, I said it.
I once tried it with grilled steak. Nope. Too heavy. It clashed hard with the sweetness. Learned that lesson quick.
Plant-Based Pairings
If you’re going meatless or have veggie-lovers at the table, no worries:
- Quinoa or Farro Bowls: Add some roasted chickpeas, drizzle tahini on top—chef’s kiss.
- Hearty Kale Salad: Something with cranberries and a lemon vinaigrette cuts through the richness beautifully.
- Stuffed Acorn Squash: I’ve even used this bake inside a squash as the filling. Super cute for dinner parties.
And if you’re like me and love texture, toss in some roasted pumpkin seeds or crispy lentils. Balance, baby.
Bread, Booze & More
Don’t sleep on the extras.
- Crusty Bread or Cornbread: Something to mop up the juicy bits at the bottom of the pan.
- Dry White Wine: I always go with a Chardonnay or Pinot Grigio. Not too sweet—you’ve already got apples in the dish.
- Sparkling Apple Cider: For the non-boozy crowd. It just fits.
One time I tried it with mulled wine and it was like autumn exploded in my mouth (in the best way).
Bottom line: the butternut squash apple bake plays nice with just about everything—except steak and overly sweet drinks. Keep it cozy, balance your flavors, and don’t forget the bread.
Storage and Reheating Tips
Confession: I once left my leftover butternut squash apple bake uncovered in the fridge overnight. It dried out so bad, it tasted like warm mulch the next day. 😬 I’ve learned the hard way how to store and reheat this properly so it stays just as dreamy as day one.
How Long Does It Last?
If you’ve got leftovers (rare in my house), they’ll keep for:
- 3 to 4 days in the fridge in an airtight container
- Up to 2 months in the freezer, though the apples get a little mushy when thawed. Still tasty though!
If you’re freezing it, I recommend portioning it out first. That way, you’re not thawing a whole pan just for one person. Been there. Regretted it.
Reheating: Don’t Nuke the Magic
So, microwave? Oven? Air fryer? I’ve tried ‘em all.
Microwave (Quick & Lazy)
- Best for small portions
- Cover with a damp paper towel to prevent drying out
- Heat in 30-second bursts, stirring in between
Honestly, this works fine, but you won’t get that crispy top.
Oven (Best Results)
- Preheat to 350°F
- Add a splash of water or a tiny dab of butter before covering with foil
- Bake for 15–20 minutes until hot all the way through
If you want to revive that crispy top, remove the foil for the last 5 minutes. Makes a huge difference!
Air Fryer (Surprisingly Awesome)
I was skeptical, but dang—it works.
- Toss a serving in a little foil “bowl”
- 350°F for about 8 minutes
- Check halfway to make sure it’s not burning
This method’s perfect when you want leftovers that don’t taste like leftovers.
Bonus: Leftover Glow-Ups
Get creative with what’s left! I’ve done:
- Mash it up into a soup with veggie stock and a dash of cream
- Stuff it into quesadillas with sharp cheddar
- Layer it into a grilled cheese (squash + apples + brie = whoa)
- Top a grain bowl for a quick lunch fix
Point is—don’t toss it. This butternut squash apple bake is too good to waste, and it holds up beautifully with a little TLC.
If fall had a flavor, this would be it. I’ve made this butternut squash apple bake more times than I can count, and every single time it brings the same reaction: that happy sigh when someone takes their first bite. It’s not flashy or fussy—it’s just real good food that makes your kitchen smell like a hug.
What I love most? It’s flexible. You can keep it simple or dress it up. Sweet or savory. For weeknight dinners or your Thanksgiving table. It’s the kind of recipe that sticks around for years and becomes one of those “Oh, I always make that in the fall” dishes.
So go ahead—bookmark it, print it, scribble it on a sticky note. Heck, pin it on Pinterest so you don’t forget it (and help a fellow squash-lover out while you’re at it 😉).
And if you do try it, let me know what twist you added! Did you go tart with Granny Smith? Sweeten it up with cranberries? Turn leftovers into soup? Whatever it is, I wanna hear about it.
Now go grab your apron, cue up your favorite fall playlist, and bake something delicious.
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Butternut Squash Apple Bake Recipe (2025): A Sweet and Savory Fall Favorite
Fall has a flavor—and it’s this cozy, sweet-savory butternut squash apple bake. Packed with nutrient-rich squash, tart apples, warm spices, and a drizzle of maple, this dish is autumn in casserole form. Perfect for weeknights, potlucks, or your Thanksgiving spread.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
- 1 medium butternut squash (about 2 to 2.5 lbs), peeled and cubed
- 2–3 medium apples (preferably Granny Smith or Honeycrisp), thinly sliced
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar or maple syrup
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- Salt and black pepper to taste
- Optional: ¼ cup chopped pecans
- Optional: ¼ cup dried cranberries
- Optional: 1 teaspoon chopped fresh rosemary
- Optional: 1 teaspoon lemon juice
- Optional: 1 tablespoon olive oil (swap for butter if desired)
Instructions
- Preheat oven to 375°F (190°C). Reduce to 350°F if using convection.
- Cut butternut squash in half, scoop out seeds, peel, and cube into ¾-inch pieces.
- Thinly slice apples into ¼-inch slices. Peel if desired, but leaving the skin on adds color and fiber.
- In a large bowl, toss squash and apples with melted butter, maple syrup or brown sugar, cinnamon, nutmeg, salt, and pepper. Add optional ingredients if using.
- Grease a 9×13-inch baking dish. Layer or mix everything together in the dish. Keep layer no deeper than 2 inches.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 15–20 minutes, until squash is tender and apples are golden. For crispier edges, broil for 2–3 minutes at the end.
- Let rest for 5–10 minutes before serving.
Notes
Want to switch it up? Add goat cheese and rosemary for a savory vibe or toss in dried cranberries and toasted pecans for a festive flair. Store leftovers in an airtight container for up to 4 days or freeze for 2 months. Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg
