Ingredients
Scale
- 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