Martins Butternut and Apple Bake
Transform your seasonal ingredients into a show-stopping dish with Martin’s Butternut and Apple Bake—an irresistible blend of sweet and savory flavors. This comforting recipe pairs tender, roasted butternut squash and juicy apples with a spiced crumble topping that features rolled oats, brown sugar, and a hint of cinnamon and nutmeg. Perfect for fall gatherings, this bake strikes a harmonious balance between earthy squash and the natural sweetness of Honeycrisp or Gala apples. The buttery, golden topping adds a delightful crunch, especially with optional pecans for added richness. Ready in just an hour, this versatile dish can be served as a warm side or a creative dessert. Its simple preparation and stunning presentation make it the ultimate seasonal crowd-pleaser! Keywords: Butternut squash recipe, baked apple crumble, fall side dish, sweet and savory bake, healthy seasonal recipes.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 3 medium (sweet-tart varieties like Honeycrisp or Gala) apples
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups rolled oats
- 0.25 cups all-purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons unsalted butter
- 0.25 cups (optional) chopped pecans
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Peel the butternut squash, cut it in half, and remove the seeds. Slice the squash into thin, bite-sized pieces.
Core the apples and slice them into thin wedges. There's no need to peel them unless you prefer a smoother texture.
In a large mixing bowl, combine the sliced butternut squash and apples. Drizzle with olive oil and sprinkle with cinnamon, nutmeg, salt, and black pepper. Toss until everything is evenly coated.
Pour the squash and apple mixture into the prepared baking dish, spreading it out in an even layer.
In a small bowl, make the topping by mixing the rolled oats, flour, and brown sugar. Cut the cold butter into small cubes and use your fingers or a pastry cutter to work it into the mixture until it resembles coarse crumbs. Stir in the chopped pecans if using.
Sprinkle the oat topping evenly over the squash and apples.
Bake in the preheated oven for 35-40 minutes, or until the squash is tender and the topping is golden brown.
Remove from the oven and let it cool for 5-10 minutes before serving. Enjoy as a side dish or dessert!
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 101.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3434 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
