This Butternut Squash With Cranberries is a delicious treat and a perfect holiday side dish. It is sweet and savory at the same time making it a great accompaniment for any main course. The squash is roasted with spices, and brown sugar together with tart cranberries and granny smith apples. All the favorite flavors in one dish, just like we love it.
The short answer: toss cubed butternut squash with apple, cranberries, brown sugar and warm spices, then bake covered at 350°F for about 55 minutes until everything is fork tender and the juices thicken into a sauce. The tart cranberries are what stop it tipping over into dessert territory.
So is it a dessert or a side dish? I am not sure at this point but I like how it looks, tastes, and smells on our beautiful holiday dinner table during Thanksgiving and Christmas.
Brown Sugar Butternut Squash In 4 Steps
- Combine the fruit and squash. Toss 3 cups of cubed butternut squash with a peeled green apple and ½ cup of fresh or frozen cranberries.
- Coat it. Add brown sugar, melted coconut oil, cornstarch, salt, nutmeg and cinnamon, and toss until everything is evenly covered.
- Bake covered. Tip into a 1½ to 2 quart baking dish, cover with foil, and bake at 350°F for 20-25 minutes. Toss, re-cover, and bake another 30-35 minutes.
- Rest before serving. Give it 10-15 minutes out of the oven so the liquid in the dish thickens into a sauce.
Ingredients
It has the right amount of tartness from cranberries, and apples and sweet flavor from butternut squash and brown sugar. Spices like cinnamon, and nutmeg make this dish warm, cozy, and a delicious side dish to any holiday meal.
This dish is simple, budget friendly, and made with ingredients you can find in any grocery store. Be sure to read the Variations section further down for ways to customize this butternut squash casserole. Making side dishes for your holiday table has never been easier!
- Squash. I used smaller ripe butternut squash and it was enough for a smaller casserole dish. Use fresh squash or substitute with sweet Pumpkin. Read below in the next paragraph on how to choose perfectly ripe butternut squash.
- Apples. Granny smith apples add delicious tartness to the dish. After those, try Pink Lady, Braeburn, Jonathan, Cortland or Gala. Any apple will work, it's just there is something about those tart apples making the dish taste like one great fall meal, tastes like Christmas!
- Fresh Cranberries. Fresh is best but frozen works just fine. Alternatively, you can top up your casserole with some dried cranberries.
- Brown sugar or coconut sugar. I love the sugar in this recipe as it gives a unique sweet flavor rather than using honey or maple syrup which have a very specific aftertaste. That being said, it is still okay to use those or perhaps more neutral sweet syrup. You can also get away with just 1 tablespoon of brown sugar. 2 spoons help with thickening the sweet sauce but you can use as little as you'd like.
- Cornstarch. Helps to thicken up the mixture. You can also use some gluten-free or regular all-purpose flour or tapioca flour instead.
- Want to make it more festive? Add some chopped walnuts or pecans for a delicious crunch.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
Preheat oven to 350°F.
In a large bowl, combine squash (or pumpkin), apples, and cranberries.
Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon and toss to evenly distribute.
Place the squash mixture in an ungreased 1 ½ to 2 quart prepared baking dish, cover with foil and bake for 20-25 minutes.
Remove from oven and toss lightly. Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork. I usually check it at the 20 and 30 minute marks.
Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.
If you don't have a suitable baking dish, you can still make this recipe by wrapping the ingredients loosely in foil.
Wrap everything in foil and close it loosely leaving enough space on top for the air to circulate. The "sauce" may start leaking so be sure to have a baking sheet underneath.
Tips
- Make it more savory. Add 2-3 sprigs of thyme or fresh rosemary to the dish before it goes into the oven. They cut through the sweetness nicely.
- Cut the squash the easy way. Slice off the top and bottom first so you have two flat ends to work from, then halve it. Use a large, heavy knife, because the skin is genuinely tough.
- Add the cranberries late if you want them whole. They soften and burst over a full bake. Stir them in with about 15-20 minutes left to keep their shape.
- Do not worry about the liquid. The dish releases a lot as it bakes. It thickens into a sauce while the casserole rests, so it will not stay soupy.
- Start checking early. Every oven is different. It is ready when a fork slides easily into the squash and apple but they are not yet mushy.
- Keep the foil on. It is what stops the top drying out, and it matters even more if you add nuts, which burn easily when uncovered.
- Taste it before it bakes. Treat the spices here as a starting point. Once everything is tossed together, taste and add more sugar or salt to suit you.
- It is naturally gluten free, vegan and nut free. Swap the brown sugar for coconut sugar or pure maple syrup and it is refined sugar free too.
How To Know If Butternut Squash Is Ripe
There are a few things you should look for.
The length: It should be of a proper length which will indicate it has been harvested at the right time. Most butternut squash will reach a length of 8-12 inches (20-30 cm).
The stem: When a butternut squash ripens, the stem will turn color, from green to brown. Look for a firm deep brown stem. Avoid choosing a butternut squash from the store without a stem at all (that usually means the squash is overripe).
The color: Look for a uniform color of golden or dark beige. If you see green patches, lines, or shiny exterior on its exterior, it isn’t ripe yet.
Texture: Avoid choosing squash with cuts, soft spots, or brown marks. A few blemishes on the skin of the squash are fine. Ripe butternut squash should also feel hard like an unripe avocado.
Test with your fingernail, by pushing gently into the surface, it should feel hard and difficult to push through. Tap on it: Look for a hollow sound (just like with watermelon).
Weight: When you find the right squash, compare its weight to other squashes. It should feel relatively heavy and not light compared to others.
Freezing and Storing Instructions
- Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavor is best on the day it is made or the day after. Reheat in the oven at 350°F until warmed through.
- To make ahead, you can add all squash, apples, and cranberries into the casserole dish but don’t add the remaining ingredients. Store in the fridge for 24 hours. On the day of making add all the rest of the ingredients and follow the recipe instructions for baking.
Can you freeze butternut squash casserole?
Yes, though it is much better freshly made. Freeze it unbaked for up to 2-3 months, which keeps the squash from going soft and watery. Thaw it overnight in the fridge, then bake as usual on the day you are serving it. Baked leftovers belong in the fridge rather than the freezer, where they keep 3-4 days.
Variations
- Tart Cranberries - are the main ingredient that adds lots of sourness and tartness to the dish. If you don’t like them you can simply add less or use tangy lingonberries instead. These berries have less tartness to them and are a tiny bit sweeter.
- For more sauce-y consistency - add more coconut oil, and sugar, or use honey or maple syrup instead. You may need to play around with spices and increase their amount as you go.
- Creamy Butternut Squash - most of the squash types will work such as butternut squash, acorn squash, or kabocha squash. Pumpkin is the perfect substitute as well. You could also try using sweet potatoes, these taste even sweeter!
- More spices - all the festive and cozy warming spices are very welcomed in this squash casserole. Think cinnamon, nutmeg, ground ginger, pumpkin spice, cardamom, star anise, turmeric, and even cayenne.
- Crunchy texture - Nuts and seeds add some crunch and nutty flavor and balance the sweetness of the squash. Add these on top of the casserole 15-20 minutes towards the end of cooking and make sure to cover the bake with aluminum foil.
- Fresh herbs such as thyme, rosemary, and marjoram add a unique spin and balance of sweetness.
- Perfect addition - In this healthy butternut squash casserole it is also common to add cornflakes, dried fruit, ritz crackers or oats, or granola. I would add these only if you intend to serve this dish as a dessert. Add dark chocolate shaving on top when serving, delicious!
- The spices combination in this recipe is something that I find works really well here. However, you are not limited to using more different options, just like you would for gingerbread cookies or a pumpkin pie. Choose your favorite spices but a hint of cinnamon is kind of essential.
Serving Suggestions
For a complete meal, we like to serve this casserole as a side dish during the holiday season, with main dishes such as Pork Tenderloin, Glazed Ham, Turkey, or Roasted Whole Chicken.
This easy butternut squash bake also pairs well with other festive side dishes such as Brussels sprouts, baked potato recipes, baked camembert, well, anything that is in season, and what you like to serve during winter months.
But I will not judge if you just eat it like a dessert with some ice cream on the side. This dish is sure to become your family favorite and not only during holidays.
Frequently Asked Questions
Do you have to peel butternut squash for this casserole?
Yes. Unlike a soup where the skin blends away, here the squash stays in cubes, and the skin is too tough to eat. A sturdy vegetable peeler works on a younger squash. For a large older one the skin is thicker, so it is easier to halve it and cut the peel off with a knife.
Can I use frozen cranberries?
Yes, and you do not need to thaw them. Frozen cranberries go straight in with everything else. They release a little more liquid than fresh, which the cornstarch takes care of.
How long does this butternut squash casserole last?
Three to four days in the fridge in an airtight container. It is best on the day it is made or the day after, since the squash softens further each time it is reheated.
Can I make it ahead of time?
Partly. Combine the squash, apple and cranberries in the baking dish and refrigerate up to 24 hours ahead, but hold back the sugar, oil, cornstarch and spices. Add those on the day and bake as written, otherwise the sugar draws the liquid out overnight.
Can I use sweet potato or pumpkin instead?
Yes, and both work well. Pumpkin is the closest swap. Sweet potato is noticeably sweeter, so you may want to drop the brown sugar to a single tablespoon. Acorn and kabocha squash also hold up.
Is butternut squash casserole healthy?
It is a vegetable and fruit dish with a small amount of added sugar, so it sits well alongside most holiday sides. Butternut squash is high in fiber, potassium and vitamin A. It is naturally vegan, gluten free and dairy free. It is not low carb, though, since squash, apple and brown sugar all contribute carbohydrates.
Easy Holiday Recipes
We love this squash casserole for not only our Thanksgiving table but all other special occasions. Depending on the season, make it with butternut squash, sweet potatoes, or pumpkin. All of these taste great and provide a uniquely sweet flavor to balance the other two tart ingredients.
Make a meal plan with one or more of these festive-themed recipes. You are going to love these.
- Butternut Squash Sweet Potato Soup. Roasted veggies, pureed until creamy and smooth and served with warm crusty bread. Makes a great Christmas lunch!
- Jalapeno Pimento Cheese Dip. I'd make it for any day of the week because every day there's something to celebrate!
- Breakfast Casserole With Potatoes And Ham. The best Christmas day breakfast casserole.
- Cranberry Orange Bread With Glaze. Can't forget the dessert!
- Fresh Green Bean Casserole (Without Mushrooms)
- Maple Pecan Brussels Sprouts. Crisp roasted sprouts with cranberries and feta, another sweet and tart side for the same table.
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📖Recipe
Brown Sugar Butternut Squash With Cranberries
Video
Equipment
- Vegetable Peeler
Ingredients
- 3 cup butternut squash or pumpkin, peeled and cut into 1" cubes
- 1 medium green apple, peeled and cut
- ½ cup fresh or frozen cranberries
- 2 tablespoon coconut oil, melted
- ½ tablespoon cornstarch
- 2 tablespoon brown sugar or pure maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the squash (or pumpkin), apple, and cranberries.3 cup butternut squash or pumpkin, 1 medium green apple, ½ cup fresh or frozen cranberries
- Add the brown sugar, melted coconut oil, cornstarch, salt, nutmeg, and cinnamon, and toss until everything is evenly coated.2 tablespoon brown sugar or pure maple syrup, 2 tablespoon coconut oil, ½ tablespoon cornstarch, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg, ¼ teaspoon ground cinnamon
- Tip the squash mixture into an ungreased 1½ to 2 quart baking dish, cover with foil, and bake for 20-25 minutes.
- Remove from the oven and toss lightly. Cover again and bake for a further 30-35 minutes, until the squash and apple are tender when pierced with a fork but not mushy. Ovens vary, so start checking at the 45 minute mark.
- Let the casserole rest for 10-15 minutes so the liquid in the bottom of the dish thickens into a sauce. Serve warm. If you like this recipe, please leave a 5-star rating, thank you!
Notes
- For cranberries that hold their shape: they burst and collapse over a full bake, which is lovely if you want a saucy dish. Stir them in during the last 15-20 minutes instead if you would rather they stayed whole.
- Keep it covered: the foil is what stops the top drying out. It matters even more if you add nuts, which scorch long before the squash is tender.
- Do not skip the rest: the liquid pooling in the bottom of the dish thickens as it cools. Serve it straight from the oven and it will be watery.
- Make it ahead: combine the squash, apple and cranberries in the dish and refrigerate for up to 24 hours. Add the sugar, oil, cornstarch and spices on the day and bake as written.
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Rita
Caramelized sweet butternut squash roasted with apples and cinnamon - the perfect Christmas side dish!