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+ servings
squash apple cranberry bake topped with toasted pine nuts

Squash Apple Cranberry Bake

Buttercup squash, apples and cranberries drizzled with brown butter and dusted with cinnamon and nutmeg, topped off with toasted pine nuts
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 221kcal


  • 2 medium buttercup squash peeled and diced
  • 3 apples peeled and diced
  • 12 ounces fresh cranberries
  • 8 tablespoon butter
  • 2 Tbs pure maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ cup pine nuts toasted (slivered almonds can be substituted)


  • Toast pine nuts, place in a small fry pan over medium heat, tossing every couple of minutes. Alternatively, place them on a rimmed baking sheet in a 350 degree oven for about 5 minutes.
  • Brown the butter: Place 1 stick of butter in a small saucepan on medium heat. Allow the butter to foam and continue cooking, stirring occasionally. After 5-7 minutes, the butter should be a nice golden brown color. Strain through a fine mesh sieve or cheesecloth to remove solid bits at the bottom of the pan.
  • Combine squash, apples and cranberries in a large bowl.
  • Pour browned butter, maple syrup and spices over top and toss to coat well.
  • Place mixture in a 9x13 casserole dish and bake at 375 until squash is tender, about 45 minutes.
  • Sprinkle toasted pine nuts on top and serve.


Butternut squash can be substituted for buttercup squash if desired.
Tips for working with squash:
  • put it in the microwave for a few minutes to soften the skin, which makes it easier to cut and peel
  • Use an ice cream scoop with a flat edge (like in the picture) to scoop out your seeds. This is a game changer! 


Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 91mg | Potassium: 881mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3411IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 2mg