Description
A warm and comforting bake featuring tender roasted butternut squash, sweet apples, fragrant cinnamon and maple syrup, finished with a buttery, crisp pecan topping and fresh thyme.
Ingredients
For the Squash & Apples
1 1/2 lb (680 g) butternut squash, peeled, seeded, and cut into bite-sized cubes
3 medium apples, peeled, cored, and sliced
2 tbsp olive oil
3 tbsp pure maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp vanilla extract
1/2 tsp salt
1/4 tsp black pepper
For the Pecan Topping
3/4 cup (85 g) pecans, roughly chopped
2 tbsp all-purpose flour
2 tbsp brown sugar
2 tbsp cold unsalted butter, cut into small pieces
1/2 tsp ground cinnamon
Pinch of salt
For Finishing
1 tbsp maple syrup
1 tbsp fresh thyme leaves
2 tbsp dried cranberries, optional
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish with a little oil or butter.
2. Place the butternut squash cubes in a large bowl. Add the olive oil, 2 tbsp maple syrup, cinnamon, nutmeg, vanilla extract, salt, and black pepper.
3. Toss thoroughly until all the squash pieces are evenly coated with the maple-spiced mixture.
4. Spread the seasoned butternut squash evenly in the prepared baking dish. Roast for 20 minutes to give the squash a head start and begin developing golden edges.
5. Remove the baking dish from the oven and gently add the sliced apples. Toss carefully with the warm squash, making sure the apples are distributed evenly throughout the dish.
6. In a small bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and a pinch of salt.
7. Add the cold butter and use your fingertips to rub it into the pecan mixture until coarse, crumbly pieces form. Avoid overmixing so the topping stays textured and crisp when baked.
8. Sprinkle the pecan mixture evenly over the squash and apples, covering the surface without pressing it down.
9. Return the baking dish to the oven and bake for another 20–25 minutes, until the butternut squash is tender, the apples are softened, and the pecan topping is golden and lightly crisp.
10. Remove the bake from the oven and drizzle the remaining 1 tbsp maple syrup over the warm topping.
11. Sprinkle fresh thyme leaves over the top. If using, add the dried cranberries for a bright pop of colour and a pleasant sweet-tart contrast.
12. Let the bake rest for 5–10 minutes before serving. Serve warm as a cozy side dish, holiday accompaniment, or lightly sweet dessert-style bake.
Notes
Cut the squash into similar-sized cubes so the pieces cook evenly. Use firm apples that hold their shape well during baking, such as Honeycrisp, Pink Lady, Granny Smith, Fuji, or Braeburn. Roasting the squash before adding the apples helps prevent the apples from becoming too soft. Keep the butter cold when making the pecan topping for the best crumbly texture. Do not overmix the topping. Leaving some larger crumbs helps it become crisp and textured. Watch the pecans toward the end of baking because they can brown quickly. Let the finished bake rest for 5–10 minutes before serving so the flavours can settle. The squash and apple mixture and pecan topping can be prepared separately ahead of time. For the best texture, assemble and bake close to serving time. Walnuts can be used instead of pecans. Honey can be substituted for maple syrup, although it will give the dish a slightly different flavour. To make the bake less sweet, reduce the maple syrup in the squash mixture or omit the final maple drizzle. Serve alongside roasted turkey, chicken, pork, roasted vegetables, or a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American