Butternut Squash Apple Bake (Print Version)
# Ingredients:
01 -
1 large butternut squash, peeled and chopped into 1-inch pieces (you'll need around 6 cups once diced)
02 -
2 small apples, peeled and thinly sliced
03 -
3/4 cup cranberries, fresh or frozen work great
04 -
1/4 cup dried cranberries (feel free to skip if you prefer)
05 -
1/4 cup pure maple syrup
06 -
2 tablespoons melted coconut oil
07 -
1 tablespoon tapioca starch (any flour works as a substitute)
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon ground nutmeg
# Instructions:
01 -
Heat your oven to 350°F. Peel the butternut squash and apples, then cut the squash into bite-sized one-inch chunks and slice the apples into thin pieces.
02 -
Grab a large mixing bowl and toss together your cubed squash, sliced apples, and both the fresh and dried cranberries until everything's nicely combined.
03 -
Drizzle in the maple syrup and melted coconut oil, then sprinkle in the tapioca starch, cinnamon, salt, and nutmeg. Give everything a good toss so each piece gets coated in that delicious mixture.
04 -
Transfer everything to a 7x11-inch baking dish without greasing it. Cover the dish tightly with aluminum foil and slide it into the oven for 35 minutes. After that time, take it out and give everything a gentle stir to make sure it's cooking evenly.
05 -
Pop the dish back in the oven and continue baking for another 30 to 35 minutes, or until you can easily pierce both the squash and apples with a fork and they feel nice and tender.
06 -
Take the casserole out and let it sit for about 10 to 15 minutes. This resting time helps the liquid at the bottom thicken up and get slightly caramelized. Serve it warm and add a pinch of salt and black pepper if you'd like.
# Notes:
01 -
Make sure not to cut your squash pieces too big, or they won't cook through at the same rate as the apples.
02 -
The cranberries naturally soften and pop open during baking. If you'd rather keep them whole, just add them during the final 20 minutes instead.
03 -
Don't worry when you see plenty of liquid pooling at the bottom when it first comes out - that's completely normal! Toss everything together so it gets coated, then let it rest for 10 to 15 minutes. The mixture will thicken beautifully and turn into a gorgeous glaze you can drizzle over each serving.
04 -
Using foil during baking is really important - it keeps all the moisture locked in so your casserole doesn't dry out.
05 -
This dish is at its absolute best when the squash and apples are fork-tender and have that lovely caramelized finish.