Butternut Squash Apple Cranberry Bake

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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.

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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!

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Butternut Squash Apple Cranberry Bake Recipe

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


  • 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.

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Butternut Squash Apple Cranberry Bake

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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76 Comments / Reviews

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Did you make it? Rate it!

  1. Mary

    This is simply delicious! I’m not crazy about cranberries but in this dish they are great. I substituted gluten free flour and it became a gluten free dish that my GF friend loves. Tonight I’m making It with sweet potatoes instead of squash because that’s what I have on hand. The leftovers can be frozen and heated in the microwave.

  2. Barb

    Excellent recipe! I followed the recipe and added the pecans as was suggested. Colourful and tasty! Nice presentation suited for a special occasion or just a family dinner. Thank you!


  3. Lisa

    love this recipe, easy and delicious! I add cinnamon and use date sugar instead of brown sugar


  4. Joyce

    Always a hit, even with people who don’t like squash. It’s easy and pretty too.


  5. Nora

    This is perfect alternative to Sweet Potato casserole – much lighter and so good. I used the pre- cut squash from Whole Foods. The whole thing took 15 mins to put together.


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