Butternut Squash Apple Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 gala apples, peeled and chopped
02 -
680 g butternut squash, peeled, seeds scooped, and diced small
→ Seasonings and Sweeteners
03 -
1/8 teaspoon ground black pepper
04 -
1/2 teaspoon salt
05 -
2 tablespoons honey or brown sugar
06 -
1 teaspoon vanilla extract
07 -
1 tablespoon cinnamon, ground
→ Enhancements
08 -
1/4 cup pecans or walnuts, your pick
09 -
1/4 cup dried cranberries
10 -
1/4 cup raisins
11 -
2 tablespoons unsalted butter, sliced up
# Instructions:
01 -
Set your oven to warm up to 200°C.
02 -
In a big bowl, toss in butternut squash cubes, apple pieces, cinnamon, vanilla, and honey. Mix so it all gets covered nicely.
03 -
Shake in the salt and a little black pepper. Mix once more—don’t miss any spots.
04 -
Scoop your mix into a baking dish with a lid, spreading it out all over.
05 -
Drop butter slices on top, cover up, and let it bake for 15 minutes.
06 -
Pull the dish out; toss in raisins, cranberries, and nuts. Use big spoon or tongs to get everything mixed up. Pop the lid on and slide it back in for another 15 minutes.
07 -
When the squash is soft and has some color, grab it from the oven, give it a good final mix, and serve while warm.
# Notes:
01 -
Your oven might cook quicker or slower, so make sure the squash is nice and soft before calling it done.
02 -
You can trade in honey for brown sugar, or swap out the squash and apples for other sweet options you like.
03 -
If you’re going the slow cooker route, toss in everything, set it high for 1.5 to 2 hours or go low for about 3 hours, poking it now and then to check if it’s ready.