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Butternut Squash Apple Bake Recipe

Butternut Squash Apple Bake Recipe
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★★★★★

5.2 from 11 reviews

A warm and comforting Butternut Squash Apple Bake combining tender cubed butternut squash with sweet gala apples, fragrant cinnamon, and a mix of dried fruits and nuts. This easy, naturally sweetened dish is perfect as a side or a wholesome snack, offering a delightful balance of flavors and textures with a hint of vanilla and a touch of brown sugar or honey.

Ingredients

Scale

Produce

  • 1 1/2 pounds peeled, seeded, and cubed butternut squash (about 2 cups, evenly cubed)
  • 2 gala apples (peeled, cored, and diced)

Spices and Flavorings

  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Sweeteners and Fats

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

Dried Fruits and Nuts

  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup pecans or walnuts

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect baking temperature while you prepare the ingredients.
  2. Mix Squash and Apples: In a large mixing bowl, combine the peeled and cubed butternut squash with the peeled, cored, and diced apples. Add in the cinnamon, vanilla extract, and brown sugar or honey, then mix thoroughly to evenly coat the fruit and squash with the spices and sweeteners.
  3. Season: Sprinkle the salt and black pepper into the squash and apple mixture, stirring again to distribute the seasoning evenly throughout the mixture for balanced flavor.
  4. Prepare Baking Dish: Transfer the entire mixture into a baking dish with a lid, spreading it out evenly to allow for consistent cooking.
  5. Add Butter and Bake: Dot the surface of the squash and apple mixture with the chopped butter pieces. Cover the dish with the lid and bake in the preheated oven for 15 minutes, allowing the butter to melt and flavors to start melding.
  6. Add Dried Fruits and Nuts: Carefully remove the baking dish from the oven, uncover, and add the raisins, dried cranberries, and pecans. Use tongs or a large spoon to gently toss the ingredients together, ensuring the mix is well combined and the fruits and nuts are distributed evenly. Cover again and bake for an additional 15 minutes until the butternut squash is tender and the top is lightly browned.
  7. Finish and Serve: Remove the bake from the oven, give it one final stir to blend the flavors, and serve warm as a delicious side dish or a wholesome snack.

Notes

  • Use a sweet apple variety like Fuji, Honeycrisp, or Gala for the best flavor balance.
  • For a dairy-free version, substitute butter with coconut oil or a plant-based margarine.
  • Adjust the brown sugar or honey quantity to taste depending on your preferred sweetness level.
  • Feel free to swap pecans for walnuts or other nuts based on preference or availability.
  • This dish can be prepared ahead of time and reheated gently in the oven before serving.
  • Covering the dish during baking helps retain moisture and prevents drying out.

Nutrition

Keywords: butternut squash apple bake, baked squash recipe, fall side dish, baked apples and squash, vegetarian squash recipe

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