Description
Butternut Squash Apple Bake is a cozy, easy fall dish that blends tender squash and apples with cinnamon, maple, and a buttery crumble.
Ingredients
Scale
- 3 cups butternut squash, peeled and diced
- 2 large apples, peeled and sliced
- 2 tbsp melted butter
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- For the topping:
- ½ cup rolled oats
- ¼ cup all-purpose flour
- 3 tbsp brown sugar
- 3 tbsp cold butter, cubed
- ¼ tsp cinnamon
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- In a large bowl, toss squash and apple slices with melted butter, maple syrup, cinnamon, nutmeg, and salt.
- Spread the mixture evenly in the prepared baking dish.
- In another bowl, combine oats, flour, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the squash and apples.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes, until topping is golden and squash is fork-tender.
- Serve warm as a side dish or light dessert. Optional: top with a scoop of vanilla ice cream or a drizzle of maple.
Notes
- Variations: swap pears for apples or add chopped walnuts for extra crunch.
- Can be assembled ahead and refrigerated up to 1 day before baking.
- To make it gluten-free, use gluten-free flour and oats certified gluten-free.
- Leftovers reheat well in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dish (about 1 cup)
- Calories: ~190
- Sugar: ~20 g
- Sodium: ~110 mg
- Fat: ~9 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~4 g
- Trans Fat: 0 g
- Carbohydrates: ~32 g
- Fiber: ~3 g
- Protein: ~2 g
- Cholesterol: ~15 mg
Keywords: butternut squash apple bake, fall dessert, apple bake, cinnamon maple crumble, autumn side dish, cozy bake