Squash and Apple Bake
Brighten up your table with the irresistible flavors of this Squash and Apple Bake, a comforting yet elevated side dish perfect for fall gatherings or weeknight dinners. Featuring tender butternut squash and sweet-tart apples like Honeycrisp or Fuji, this dish is infused with warm spices like cinnamon and nutmeg, then topped with a buttery, golden crust of panko breadcrumbs and parmesan cheese. A touch of brown sugar enhances the natural sweetness, while olive oil and a hint of black pepper balance the flavors beautifully. Quick to prepare and baked to perfection in just under an hour, this recipe is a delightful combination of sweet and savory with a crisp, satisfying topping. Garnish with fresh parsley for a pop of color, and serve it alongside roasted meats, holiday feasts, or as a stunning vegetarian center dish. Whether it’s for a cozy dinner or a festive spread, this Squash and Apple Bake is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 medium (about 2-3 lbs) butternut squash
- 3 medium (e.g., Honeycrisp or Fuji) apples
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons brown sugar
- 0.5 cups panko breadcrumbs
- 2 tablespoons parmesan cheese
- 2 tablespoons butter
- 1 tablespoon (optional, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar-sized casserole dish lightly with butter or oil.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Set aside.
Core and slice the apples (no need to peel unless preferred) into thin wedges, roughly 1/4-inch thick.
In a large mixing bowl, combine the butternut squash cubes and apple slices. Drizzle with olive oil and toss to coat evenly.
Sprinkle in the cinnamon, nutmeg, salt, pepper, and brown sugar. Toss again to distribute the spices and sugar evenly throughout the mixture.
Transfer the squash and apple mixture into the prepared baking dish, spreading into an even layer.
In a small mixing bowl, combine the panko breadcrumbs, grated parmesan cheese, and melted butter. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the squash and apples in the baking dish.
Cover the dish loosely with foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 15 minutes or until the top is golden brown and the squash is fork-tender.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped fresh parsley for a touch of color and added freshness before serving.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 97.1 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 647 mg | 50% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3896 mg | 83% | |
*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.
