Butternut Squash Apple Bake
Butternut Squash Apple Bake is a cosy, colourful side dish that brings together tender roasted butternut squash, sweet apples, warm cinnamon and nutmeg, and a crunchy walnut-oat topping. A glossy cranberry glaze adds a bright sweet-tart finish that makes every bite especially inviting.
This easy baked dish is perfect for autumn dinners, festive gatherings, or a holiday table. The squash and apples become lightly caramelised in the oven, while the walnut topping turns golden and crisp before everything is finished with warm cranberry glaze, fresh thyme, pomegranate arils, and a little feta.
Ingredients
For the Butternut Squash & Apples:
- 4 cups butternut squash, peeled and cubed (560 g)
- 3 medium apples, peeled, cored, and sliced (450 g)
- 2 tbsp olive oil (30 ml)
- 2 tbsp maple syrup (40 g)
- 1 tsp ground cinnamon (3 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp dried thyme (0.5 g)
- ½ tsp kosher salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Walnut Topping:
- ¾ cup walnuts, roughly chopped (85 g)
- 2 tbsp rolled oats (15 g)
- 1 tbsp maple syrup (20 g)
- 1 tbsp olive oil (15 ml)
- ½ tsp ground cinnamon (1.5 g)
- ¼ tsp kosher salt (1.5 g)
For the Cranberry Glaze:
- ⅓ cup dried cranberries (50 g)
- 2 tbsp honey (42 g)
- 1 tbsp fresh orange juice (15 ml)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tsp Dijon mustard (5 g)
For Garnish (optional):
- 1 tbsp fresh thyme leaves (3 g)
- 2 tbsp pomegranate arils (30 g)
- 1 tbsp crumbled feta cheese (15 g)
How to Make It
1. Prepare the Baking Dish
Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil.
2. Season the Squash and Apples
Place the cubed butternut squash and sliced apples in a large bowl. Add the olive oil, maple syrup, cinnamon, nutmeg, dried thyme, kosher salt, and black pepper. Toss gently until the squash and apples are evenly coated with the seasoning mixture.
3. Roast the Squash and Apples
Transfer the seasoned squash and apples to the prepared baking dish and spread them into an even layer. Bake for 25–30 minutes, stirring gently halfway through, until the squash is tender and the apples are softened and lightly caramelised.
4. Prepare the Walnut Topping
While the squash and apples are roasting, combine the chopped walnuts, rolled oats, maple syrup, olive oil, cinnamon, and kosher salt in a small bowl. Stir until the walnuts and oats are evenly coated.
5. Add the Walnut Topping
Remove the baking dish from the oven and scatter the walnut mixture evenly over the roasted squash and apples. Return the dish to the oven and bake for another 10–12 minutes, until the walnuts are toasted and the topping is golden.
6. Make the Cranberry Glaze
While the topping finishes baking, combine the dried cranberries, honey, orange juice, balsamic vinegar, and Dijon mustard in a small saucepan. Warm over low heat for 3–4 minutes, stirring occasionally, until the mixture becomes glossy and slightly thickened.
7. Finish the Bake
Remove the roasted squash and apples from the oven and drizzle the warm cranberry glaze evenly over the top. The glaze adds a bright sweet-tart flavour that complements the naturally sweet roasted vegetables and apples.
8. Garnish and Serve
Garnish with fresh thyme leaves, pomegranate arils, and crumbled feta, if desired. Serve warm as a cosy side dish or as a colourful addition to a festive or holiday meal.
Why This Recipe Works
This bake combines several contrasting flavours and textures in one simple dish. The butternut squash becomes tender and lightly caramelised, while the apples soften and develop a naturally sweet roasted flavour. Cinnamon, nutmeg, and thyme add warmth without overpowering the main ingredients.
The walnut and oat topping brings a satisfying crunch, while the cranberry glaze adds a glossy sweet-tart finish. Fresh pomegranate and feta provide optional pops of brightness and savoury flavour, making the finished dish both colourful and flavourful.
Tips for the Best Butternut Squash Apple Bake
- Cut the squash evenly: Try to cut the butternut squash into similar-sized cubes so the pieces cook at roughly the same rate.
- Choose firm apples: Crisp apples hold their shape better during roasting while still becoming tender and lightly caramelised.
- Do not add the topping too early: Adding the walnuts during the final stage helps them become golden and crisp without over-browning.
- Warm the glaze gently: Keep the cranberry glaze over low heat and stir regularly so it becomes glossy without sticking to the pan.
- Garnish just before serving: Add the fresh thyme, pomegranate arils, and feta at the end for the best contrast in colour and texture.
Serving Suggestions
Serve this butternut squash and apple bake warm alongside roasted chicken, turkey, or other hearty main dishes. It also works beautifully as part of a larger festive spread where the sweet, savoury, and nutty flavours can complement other seasonal sides.
For a colourful presentation, spoon the bake into a large serving dish and finish it with the cranberry glaze, pomegranate arils, fresh thyme, and a light scattering of feta. The contrasting colours make it especially suitable for autumn and holiday tables.
Frequently Asked Questions
Can I use pre-cut butternut squash?
Yes. Pre-cut butternut squash can save preparation time. Choose pieces that are similar in size so they roast evenly with the apples.
Which apples work best for this bake?
Crisp apples with a good balance of sweetness and acidity work well. Firmer varieties are particularly useful because they soften in the oven while retaining some structure.
Can I prepare this dish ahead of time?
You can prepare the squash and apples and mix the walnut topping ahead of time. For the best texture, bake the dish close to serving time and add the glaze and fresh garnishes just before serving.
Can I make the walnut topping without oats?
Yes. The oats can be omitted if preferred. The walnuts will still provide a crunchy topping, although the finished texture will be slightly different.
Can I leave out the feta?
Yes. The feta is an optional garnish. The dish will still have plenty of flavour from the roasted squash, apples, walnuts, and cranberry glaze.
How should I store leftovers?
Allow leftovers to cool, then store them in a covered container in the refrigerator. Reheat gently before serving. For the best texture, add fresh garnishes after reheating.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 40–45 minutes |
| Total Time | 55–60 minutes |
| Calories | 355 |
| Protein | 5 g |
| Carbohydrates | 50 g |
| Fat | 17 g |
| Fiber | 7 g |
| Sugar | 28 g |
| Sodium | 280 mg |
Final Thoughts
This Butternut Squash Apple Bake is an easy way to turn simple seasonal ingredients into a warm and inviting side dish. Tender squash, roasted apples, crunchy walnuts, and a cranberry glaze create a combination of textures and flavours that feels special without requiring complicated preparation.
Whether served for a cosy family dinner or added to a festive holiday table, this bake brings plenty of colour and seasonal flavour to the meal. Finish it with fresh thyme, pomegranate, and feta for an extra colourful presentation.
Print
Butternut Squash Apple Bake
- Total Time: 55–60 minutes
Description
A cosy, colourful side dish featuring tender roasted butternut squash and sweet apples with warm cinnamon, nutmeg, and thyme, finished with a crunchy walnut-oat topping, glossy cranberry glaze, fresh pomegranate, and optional feta.
Ingredients
For the Butternut Squash & Apples:
4 cups butternut squash, peeled and cubed (560 g)
3 medium apples, peeled, cored, and sliced (450 g)
2 tbsp olive oil (30 ml)
2 tbsp maple syrup (40 g)
1 tsp ground cinnamon (3 g)
½ tsp ground nutmeg (1 g)
½ tsp dried thyme (0.5 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
For the Walnut Topping:
¾ cup walnuts, roughly chopped (85 g)
2 tbsp rolled oats (15 g)
1 tbsp maple syrup (20 g)
1 tbsp olive oil (15 ml)
½ tsp ground cinnamon (1.5 g)
¼ tsp kosher salt (1.5 g)
For the Cranberry Glaze:
⅓ cup dried cranberries (50 g)
2 tbsp honey (42 g)
1 tbsp fresh orange juice (15 ml)
1 tbsp balsamic vinegar (15 ml)
1 tsp Dijon mustard (5 g)
For Garnish (optional):
1 tbsp fresh thyme leaves (3 g)
2 tbsp pomegranate arils (30 g)
1 tbsp crumbled feta cheese (15 g)
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil.
2. Place the cubed butternut squash and sliced apples in a large bowl. Add the olive oil, maple syrup, cinnamon, nutmeg, dried thyme, kosher salt, and black pepper. Toss gently until evenly coated.
3. Transfer the seasoned squash and apples to the prepared baking dish and spread them into an even layer. Bake for 25–30 minutes, stirring gently halfway through, until the squash is tender and the apples are softened and lightly caramelised.
4. While the squash and apples are roasting, combine the chopped walnuts, rolled oats, maple syrup, olive oil, cinnamon, and kosher salt in a small bowl. Stir until evenly coated.
5. Remove the baking dish from the oven and scatter the walnut mixture evenly over the roasted squash and apples. Return the dish to the oven and bake for another 10–12 minutes, until the walnuts are toasted and the topping is golden.
6. While the topping finishes baking, combine the dried cranberries, honey, orange juice, balsamic vinegar, and Dijon mustard in a small saucepan. Warm over low heat for 3–4 minutes, stirring occasionally, until glossy and slightly thickened.
7. Remove the roasted squash and apples from the oven and drizzle the warm cranberry glaze evenly over the top.
8. Garnish with fresh thyme leaves, pomegranate arils, and crumbled feta, if desired. Serve warm as a cosy side dish or as part of a festive or holiday meal.
Notes
Cut the butternut squash into similar-sized cubes so the pieces cook at roughly the same rate. Choose crisp, firm apples that hold their shape during roasting while becoming tender and lightly caramelised. Do not add the walnut topping too early. Adding it during the final stage helps it become golden and crisp without over-browning. Keep the cranberry glaze over low heat and stir regularly so it becomes glossy without sticking to the pan. Add the fresh thyme, pomegranate arils, and feta just before serving for the best colour and texture. Pre-cut butternut squash can be used to save preparation time. Choose pieces that are similar in size. The oats can be omitted from the walnut topping if preferred. The feta is optional and can be left out. Prepare the squash, apples, and walnut topping ahead of time, but bake close to serving for the best texture. Store cooled leftovers in a covered container in the refrigerator and reheat gently. Add fresh garnishes after reheating. Serve alongside roasted chicken, turkey, or other hearty main dishes for a festive seasonal meal.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
