Description

A warm and comforting bake combining tender butternut squash and tart apples with cozy spices and a caramelized candied squash topping. Perfect for fall and winter gatherings or a wholesome snack.

Ingredients

Scale

4 cups peeled and cubed butternut squash (about 1 medium squash)
3 medium apples, peeled and sliced (Granny Smith or Honeycrisp)
½ cup packed brown sugar
2 tablespoons maple syrup
4 tablespoons unsalted butter, melted
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup chopped pecans or walnuts (optional)
A pinch of salt
1 tablespoon lemon juice

Instructions

Preheat your oven to 375°F (190°C).
Peel the butternut squash, remove seeds, and chop into 1-inch cubes. Peel and slice the apples into similar-sized pieces. Toss them in a large bowl with lemon juice to prevent browning.
In a small bowl, combine brown sugar, cinnamon, nutmeg, ground ginger, and a pinch of salt.
Pour the spiced sugar mixture over the squash and apples. Add melted butter, maple syrup, vanilla extract, and flour. Toss gently but thoroughly until all pieces are evenly coated.
Transfer the mixture to a 9×13-inch baking dish, spreading it out evenly without packing down.
For the spiced candied squash topping, toss an extra cup of cubed butternut squash with a little butter, brown sugar, cinnamon, and a pinch of nutmeg in a small pan over medium heat. Stir occasionally until golden and sticky, about 10 minutes. Sprinkle this over the top of the bake.
Bake in the preheated oven for 40-45 minutes until the squash and apples are tender and the top is golden and caramelized.
Let the bake cool slightly for about 10 minutes before serving to allow juices to settle.

Notes

If topping browns too quickly, loosely cover with foil halfway through baking. Use lemon juice to keep apples from browning. For a crisper top, broil for 2-3 minutes at the end, watching carefully to avoid burning. Substitute coconut oil or vegan butter for dairy-free version. Use almond or oat flour for gluten-free. Nuts can be omitted or replaced with seeds for nut-free option.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/8 of the bake
Calories: 180210
Fat: 6
Carbohydrates: 35
Fiber: 5
Protein: 2

Keywords: butternut squash bake, apple bake, spiced candied squash, fall dessert, easy squash recipe, autumn bake, cozy dessert