Why You’ll Love This Recipe

The combination of butternut squash and apples creates a balance of earthy sweetness and bright tartness.
It’s a healthy side dish packed with vitamins, fiber, and antioxidants.
You can make it in the oven or slow cooker, whichever fits your schedule.
The aroma of cinnamon and apples fills your kitchen — perfect for autumn meals.
It pairs beautifully with roasted meats, poultry, or even as a vegetarian main.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butternut squash (peeled, seeded, and cubed)
Apples (peeled, cored, and sliced – sweet or tart varieties work)
Butter (or olive oil for a dairy-free option)
Brown sugar or maple syrup
Ground cinnamon
Ground nutmeg (optional)
Salt
Optional add-ins: chopped pecans or walnuts, dried cranberries, honey drizzle, or a splash of orange juice for brightness

Directions

Peel and cube the butternut squash into bite-sized pieces. Peel, core, and slice the apples.
Lightly grease your slow cooker or a large baking dish.
Place the squash and apples in the dish or slow cooker.
In a small bowl, mix melted butter (or oil), brown sugar or maple syrup, cinnamon, nutmeg, and salt. Pour this mixture over the squash and apples, tossing gently to coat.
Slow Cooker Method:
- Cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the squash and apples are tender but not mushy. Stir once halfway through if possible.
Oven Method:
- Preheat oven to 375 °F (190 °C).
- Spread the mixture in a greased baking dish.
- Cover with foil and bake for about 35–40 minutes, until tender. For caramelized edges, remove the foil and bake an additional 10–15 minutes.
Once cooked, gently stir to coat everything in the buttery sauce.
Optional: sprinkle chopped nuts or dried cranberries on top before serving for extra texture and flavor.
Serve warm as a side dish.

Servings and timing

Serves about 6–8 people.
Prep time: ~15 minutes.
Cook time: 4–5 hours on LOW (or 35–55 minutes in the oven).
Total time: ~4 h 15 min (slow cooker) or ~1 h (oven).

Variations

Add a touch of ginger or clove for extra warmth.
Use honeycrisp or Granny Smith apples for a sweet-tart contrast.
Add a handful of cranberries for tanginess and color.
For a savory version, reduce the sugar and add a bit of sage or thyme.
Drizzle maple syrup or honey just before serving for added sweetness and shine.
Make it a dessert-style dish by serving with whipped cream or a scoop of vanilla ice cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop until warmed through.
You can freeze it for up to 2 months; thaw overnight in the fridge and reheat before serving.
Add a small splash of water or butter when reheating to keep it moist.

FAQs

What kind of apples work best for this recipe?

Use firm apples that hold their shape, such as Granny Smith, Honeycrisp, or Fuji. Softer apples may become mushy.

Can I make this ahead of time?

Yes — you can prepare and refrigerate the mixture up to a day in advance. Cook it when you’re ready to serve.

Do I need to peel the squash?

Yes, the peel is tough and not pleasant to eat. Peel it before cubing or buy pre-cut squash to save time.

Can I use frozen butternut squash?

Yes — just thaw it slightly before cooking and adjust the cooking time as frozen squash cooks faster.

Is this dish sweet or savory?

It’s lightly sweet with warm spice notes, but you can make it more savory by reducing sugar and adding herbs like thyme or rosemary.

How can I prevent the apples from turning mushy?

Use firm apples and add them a bit later in the cooking process if you’re slow cooking for a long time.

Can I make this vegan?

Absolutely. Use olive oil or vegan butter instead of regular butter, and maple syrup instead of honey.

What proteins pair well with this dish?

It pairs beautifully with roasted chicken, pork, turkey, or ham — or even with a lentil loaf for a vegetarian option.

Can I add marshmallows like a sweet potato casserole?

Yes, for a dessert-style version, sprinkle mini marshmallows on top and briefly broil or cook uncovered until golden.

Can I blend this into a puree?

Yes, after cooking, blend it until smooth for a sweet, spiced butternut-apple mash or baby-friendly puree.

Conclusion

Butternut Squash and Apples is a simple yet elegant dish that brings warmth, color, and natural sweetness to your table. With minimal prep and versatile cooking methods, it’s an ideal side for holidays, cozy family dinners, or anytime you crave a comforting seasonal flavor. Serve it warm and enjoy the perfect balance of soft squash, tender apples, and buttery cinnamon sweetness.

Butternut Squash and Apples

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This Butternut Squash and Apples recipe combines tender cubes of butternut squash with sweet apples, warm cinnamon, and a touch of butter or maple syrup. Cooked in the oven or slow cooker, it’s a cozy, naturally sweet side dish perfect for fall meals and holiday gatherings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 4–5 hours (slow cooker) or 45–55 minutes (oven)
Total Time: 4 hours 15 minutes (slow cooker) or 1 hour (oven)
Yield: 6–8 servings
Category: Side Dish
Method: Slow Cooker or Oven
Cuisine: American
Diet: Vegetarian

Ingredients

1 medium butternut squash, peeled, seeded, and cubed
3–4 apples, peeled, cored, and sliced (Honeycrisp, Fuji, or Granny Smith)
3 tbsp butter (or olive oil for dairy-free)
3 tbsp brown sugar or maple syrup
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/4 tsp salt
Optional add-ins: chopped pecans or walnuts, dried cranberries, honey or maple drizzle, splash of orange juice

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Instructions

Peel and cube the butternut squash, and peel, core, and slice the apples.
Lightly grease your slow cooker or a large baking dish.
Place the squash and apples into the dish or slow cooker.
In a bowl, whisk together melted butter, brown sugar or maple syrup, cinnamon, nutmeg, and salt. Pour this mixture over the squash and apples; toss gently to coat.
Slow Cooker Method: Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until tender but not mushy. Stir once halfway through if possible.
Oven Method: Preheat oven to 375°F (190°C). Spread the mixture in a greased baking dish, cover with foil, and bake 35–40 minutes, until tender. For caramelized edges, remove foil and bake an additional 10–15 minutes.
Once cooked, gently stir to coat everything with the buttery sauce.
Top with optional nuts or dried cranberries before serving, if desired.
Serve warm as a comforting side dish.

Notes

Use firm apples like Granny Smith or Honeycrisp to prevent mushiness.
For a more savory version, reduce sugar and add thyme or sage.
Frozen squash can be used — reduce cook time slightly.
Add orange zest or juice for a bright, citrusy flavor.
Can also be blended into a puree for a smooth side or baby food.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 14g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 2g
Cholesterol: 15mg