Butternut Squash Apple & Cranberry Bake with Maple Honey Drizzle & Cinnamon-Whip
🧈 Ingredients
For the Bake
- 4 cups diced butternut squash (fresh or frozen)
- 2 large apples, peeled & sliced (Honeycrisp, Fuji, or Gala)
- 1 cup fresh or frozen cranberries
- 3 tbsp melted butter
- 3 tbsp maple syrup
- 2 tbsp honey
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- Optional: ¼ tsp ground ginger
- Optional: ⅓ cup chopped pecans or walnuts
Maple-Honey Drizzle
- 2 tbsp maple syrup
- 1 tbsp honey
- 1 tbsp melted butter
- Pinch cinnamon
Cinnamon-Whip
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
👩🍳 Instructions
1. Preheat & Prep
Preheat oven to 400°F (200°C).
Grease a medium baking dish.
2. Mix the base
In a large bowl, combine:
- butternut squash
- apple slices
- cranberries
- melted butter
- maple syrup
- honey
- cinnamon
- nutmeg
- salt
- (and nuts if using)
Toss well to coat everything.
3. Bake
Pour mixture into baking dish.
Bake 35–45 minutes, stirring halfway, until:
- squash is tender
- apples are soft
- cranberries burst and become jammy
If you want a caramelized top, broil the last 2–3 minutes.
4. Make the Maple-Honey Drizzle
Stir together:
- maple syrup
- honey
- melted butter
- pinch of cinnamon
Warm for 10–15 seconds if needed.
Drizzle over the hot bake right before serving.
5. Make the Cinnamon-Whip
Beat heavy cream until soft peaks form.
Add powdered sugar, cinnamon, and vanilla.
Beat to medium peaks.
Serve a dollop on the warm squash-apple bake.
The hot + cold combo is AMAZING!
🍽️ Serving Ideas
- Perfect side for roasted turkey or ham
- Serve as a dessert with ice cream
- Add granola for a breakfast version
- Use leftovers in oatmeal or yogurt bowls