Butternut Squash Apple Cranberry Bake

Side DishHolidayVegetarianApple

Simple EASY butternut squash, apple, and cranberry bake recipe! Perfect for a holiday feast.

Photography Credit: Elise Bauer

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

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.

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Butternut Squash Apple Cranberry Bake

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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70 Comments / Reviews

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Did you make it? Rate it!

  • Jasmine

    This was amazing!! Perfect light side to go along with the heavier casseroles and mashed potatoes & gravy of the typical holiday spread. I didn’t peel my apples, added a light sprinkle of cinnamon and clove, baked about 3 hours ahead of time, forgot to reheat so served cold and it was great! I even ate the leftovers reheated for breakfast the next morning and it still tasted good.

    xxxxxyyyyy

  • Barbara Cormier

    can you bake a day ahead and reheat?

  • Jody Bernemann

    I was wondering if I can prepare this recipe ahead of time and refrigerate, then reheat later? Taking to a holiday dinner. Thanks for your info and yummy recipe!

  • bonnie

    I have made this more than once, love it…..but what I do is steam the squash and apples, mix all ingredients,….then bake, perfect love love love, making for friend this thanksgiving

  • 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.

    xxxxxyyyyy

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