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Butternut Squash and Apple Bake

Butternut squash and apple bake combines tender squash and soft apples with brown sugar, butter, and cinnamon. Baked covered before browning uncovered, it makes a cozy side dish with sweet, warm-spiced flavor.
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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: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 2 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 2 apples large, firm, such as Granny Smith or Honeycrisp, cored and cut into 1-inch pieces
  • 0.33 cup light brown sugar packed
  • 4 tbsp unsalted butter melted
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Add the squash, apples, brown sugar, melted butter, cinnamon, and salt to the dish.
  4. Toss until evenly coated.
  5. Cover the dish tightly with foil.
  6. Bake for 40 to 45 minutes.
  7. Remove the foil.
  8. Bake for 10 to 15 minutes more, until the squash is fork-tender and the apples are soft.
  9. Let the bake rest for 5 minutes before serving.

Notes

Cut the squash into evenly sized cubes so it cooks consistently. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the squash and apples can soften. For a dairy-free version, use plant-based butter.