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!

Butternut Squash Apple Cranberry Bake Recipe

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

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 66 Comments

  • Jaime

    I’ve been looking for something just like this! I was worried cranberries would burst or smush in baking – so glad to see they can work. I wonder if this would work with sweet potatoes mixed with the squash, and maybe with rosemary rather than the sweeter spices? Would the cranberries not work with that then?

  • Donna

    I do a very similar dish quite often and love it. I had to change the squash out because I can’t get it in my city at a decent price, but sweet potatoes are a good substitute. :)

  • Katy

    Yum! My parents made a winter vegetable dish one year for Thanksgiving, that involved cutting up about a zillion pounds of squash, potatoes, turnips, etc. They said it was a pain to prepare but we all loved it. :-)

    I always cheat by pre-baking my butternut squash or sticking it in the microwave for a few minutes to make it easier to cut, because I once had to go to the hospital from a squash-cutting injury (yuck)…

  • Michelle

    Toasted walnuts sound like a nice addition, when would you add those? At the end? or bake them along with the squash?

    thanks!

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