Butternut Squash Recipe

Introduction

This roasted butternut squash dish combines the natural sweetness of apples and dried fruits with warm spices, creating a comforting side that’s perfect for any season. Easy to prepare and full of texture, it’s a flavorful way to enjoy fall produce.

Ingredients

• 1 1/2 pounds peeled, seeded, and small cubed butternut squash (about 2 cups, cubed evenly)
• 2 gala apples, peeled, cored, and diced (or a sweet apple of your choice)
• 1 tablespoon cinnamon
• 1 teaspoon vanilla
• 2 tablespoons brown sugar (or use honey)
• 2 tablespoons butter, chopped into sections
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup raisins
• 1/4 cup pecans (or walnuts)
• 1/4 cup dried cranberries

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: In a large bowl, combine the cubed butternut squash, diced apples, cinnamon, vanilla, and brown sugar. Mix well to coat evenly.
3. Step 3: Add salt and black pepper to the mixture and stir thoroughly.
4. Step 4: Pour the mixture into a baking dish with a lid, spreading it out evenly.
5. Step 5: Place the chopped butter pieces throughout the squash and apple mixture. Cover the dish and bake for 15 minutes.
6. Step 6: Remove the dish from the oven. Add raisins, dried cranberries, and pecans, then gently toss everything together using tongs or a spoon. Cover and return the dish to the oven for an additional 15 minutes, or until the squash is tender and lightly browned.
7. Step 7: Remove from oven, stir once more, and serve warm.

Tips & Variations

• For a nut-free version, simply omit the pecans and replace with extra dried fruit like chopped dates or apricots.
• Use honey instead of brown sugar for a different natural sweetness and flavor profile.
• Sprinkle chopped fresh herbs such as sage or thyme before serving for an added aromatic touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish and warm in the oven at 350 degrees Fahrenheit until heated through, or microwave for 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the squash and apple mixture a day ahead and keep it covered in the refrigerator. When ready, add the butter and bake as directed.

What can I substitute for pecans if I have a nut allergy?

You can omit the nuts entirely or use toasted seeds such as pumpkin or sunflower seeds for crunch without allergens.

Butternut Squash Recipe

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★★★★★

4.8 from 98 reviews

A delicious and wholesome baked butternut squash recipe combined with sweet apples, warm cinnamon, and a mix of fruits and nuts. This comforting dish is perfect as a side or a healthy dessert, offering a delightful balance of sweet and savory flavors with a tender, lightly browned texture.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Produce

• 1 1/2 pounds peeled, seeded, and small cubed butternut squash (about 2 cups, evenly cubed)
• 2 gala apples (peeled, cored, and diced, or use a sweet apple of your choice)

Spices and Flavorings

• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Sweeteners

• 2 tablespoons brown sugar (or honey)

Dairy

• 2 tablespoons butter (chopped into sections)

Dried Fruits and Nuts

• 1/4 cup raisins
• 1/4 cup pecans (or walnuts)
• 1/4 cup dried cranberries

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the squash mixture evenly.
2. Combine Main Ingredients: In a large mixing bowl, combine the peeled and cubed butternut squash, peeled and diced apples, cinnamon, vanilla extract, and brown sugar (or honey). Mix thoroughly to distribute the flavors evenly.
3. Season the Mixture: Add the salt and black pepper to the bowl and mix well again to season the entire mixture uniformly.
4. Prepare Baking Dish: Pour the butternut squash and apple mixture into a baking dish that has a lid, spreading it evenly across the dish for consistent cooking.
5. Add Butter and Bake Initially: Dot the mixture with chopped butter pieces evenly throughout. Cover the baking dish with the lid and bake in the preheated oven for 15 minutes to start softening the squash and apples.
6. Add Fruits and Nuts, Continue Baking: Remove the dish from the oven and add the raisins, dried cranberries, and pecans. Use tongs or a spoon to gently toss everything together for even distribution. Cover again and return to the oven for another 15 minutes, baking until the butternut squash is tender and lightly browned.
7. Final Stir and Serve: Remove the baking dish from the oven, stir the mixture once more to combine all ingredients, and serve warm for a comforting side dish or dessert.

Notes

• You can substitute pecans with walnuts or your preferred nuts for a different texture and flavor.
• Using honey instead of brown sugar will create a slightly different sweetness and is a great natural sweetener alternative.
• Make sure to cut the butternut squash into evenly sized cubes to ensure uniform cooking.
• This dish can be served as a side for fall and winter meals or as a healthy dessert option.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently before serving.

Keywords: butternut squash, baked butternut squash, fall side dish, healthy side, roasted vegetables, apple cinnamon, holiday side dish