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Butternut Squash Apple Bake

Butternut Squash Apple Bake with cinnamon brown sugar butter. Tender 1-inch squash cubes and apple slices bake under a golden oat-pecan crumble.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 1 butternut squash about 2 1/2 pounds, peeled and cut into 1-inch cubes
apples
  • 2 apples cored and sliced
brown sugar
  • 0.333 cup brown sugar packed
butter
  • 0.25 cup butter melted
  • 2 tbsp butter cold, cubed
ground cinnamon
  • 1 tsp ground cinnamon
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.5 tsp salt
old-fashioned oats
  • 0.5 cup old-fashioned oats
pecans
  • 0.333 cup pecans chopped
all-purpose flour
  • 2 tbsp all-purpose flour
brown sugar (crumble)
  • 2 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and first bake
  1. Preheat the oven to 375F and grease a 9x13-inch baking dish. Use a thin, even coat so the squash and apples release easily.
  2. Toss the butternut squash cubes and apple slices with packed brown sugar, melted butter, ground cinnamon, nutmeg, and salt, then spread them in the dish. Ensure everything is coated and the pieces sit in a single layer where possible.
  3. Cover the dish with foil and bake for 30 minutes at 375F. Look for steam rising through the foil and slightly softened edges on the squash.
Crumble and finish baking
  1. Rub together the oats, chopped pecans, all-purpose flour, brown sugar, and cold cubed butter until crumbly. The mixture should look like uneven sand with some pea-size bits of butter.
  2. Uncover the dish, sprinkle the oat-pecan crumble over the squash and apples, and bake uncovered for 18-20 minutes at 375F. Bake until the squash is tender when pierced and the topping is golden brown.

Notes

For the best bake, cut the squash into true 1-inch cubes so everything finishes tender at the same time. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended since the apples can soften too much. For a lighter option, swap 1/2 cup of the butter with an equal amount of olive-oil spread or a butter alternative, and use a similar melt-friendly product.