Butternut Squash Apple Cranberry Bake
There are two approaches to holiday cooking – fancy and complicated, and simple and easy. (Guess which camp we’re in?)
Here is a colorful, simple harvest bake, with chopped butternut squash, tart apples, and cranberries. The hardest part is cutting up the butternut squash (see our how-to on cutting butternut squash). But then all you have to do is toss everything in a casserole and bake it in the oven for an hour.
The best part about this recipe is that you can easily make it a day ahead, and put it in the oven (while the turkey’s resting). We loved this, next time we may want to add maybe half a cup of toasted walnuts or pecans.
Thanks Heidi H of Carlisle, MA for the recipe!
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 2 large tart cooking apples (like Granny Smith), peeled and cut into 1/2-inch thick slices
- 1/2 cup fresh or frozen cranberries
- 1/2 cup brown sugar
- 1/4 cup (half a stick) butter
- 1 Tbsp flour
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg or mace
1 Preheat oven and prepare baking dish: Preheat oven to 350°F. Lightly butter the sides and bottom of a 7x11-inch baking dish.
2 Mix together the flour, brown sugar, salt, and nutmeg in a small bowl.
3 Layer squash, apples, cranberries, and topping in baking dish: Put a layer of cut butternut squash on the bottom of the baking dish. Place apples on top and then sprinkle with cranberries. Sprinkle everything with the flour brown sugar mixture. Dot with butter.
4 Bake: Bake 50-60 minutes at 350°F until cooked through and lightly browned.