Butternut Squash Apple Cranberry Bake

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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!

Butternut Squash Apple Cranberry Bake Recipe

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  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Yield: Serves 8.

Ingredients

  • 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

Method

butternut-apple-cranberry-3.jpg butternut-apple-cranberry-4.jpg

1 Preheat oven to 350°F. Lightly butter the sides and bottom of a 7x11-inch baking dish. In a small bowl, mix together the flour, brown sugar, salt, and nutmeg.

2 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. Bake 50-60 minutes until cooked through and lightly browned.

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Showing 4 of 67 Comments

  • Marita

    OMG!! It’s absolutely delicious. I know it’s a side dish, but a scoop of vanilla icecream and it could be dessert!! Thanks for another winner, Elise.

  • Diana Feigin

    Made the dish on Sunday and it was a great hit, modified butter to olive oil, added pecans and cinnamon instead of nutmeg.

    Thanks so much for the recipe, it became our family favorite.

  • Andrew

    Love this recipe! Being a Vermonter, I drizzled some maple syrup over it for the last few minutes.

  • Pat Russo

    Unfortunately, I didn’t see this wonderful sounding recipe before I went shopping today so I didn’t buy the tart Grannies it calls for….so I’m going to use 2 galas and some rutabagas that I was intending to use in a butternut squash and turnip bake With all the raves this recipe is getting there is no way a cup or two of cut up turnips will ruin….so here goes….thanks for the bug in my bonnet….wish me luck…..Have a great Thanksgiving…:)

  • Rebecca

    Do you think any of this could be prebaked? I don’t have an hour when the turkey comes out so trying to see if you could prebake the morning of and then just reheat for 15-20 minutes…or would you lose the texture?

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