If you love butternut squash, this festive streusel-style holiday bake will quickly become one of your new easy seasonal favorites. The combination of tender butternut squash, tart cranberries, sweet apples and pumpkin pie spices, creates a bright, colorful fall side dish that looks beautiful on the table and tastes absolutely sweet tangy and delicious.
Somehow, I always buy a bag of fresh cranberries before Thanksgiving, and then I wonder what I will do with it. We don't usually eat cranberry sauce, so I need to be somewhat creative. They are tart, so I like to make them with something sweet such as apples.
The recipe is vegan, dairy-free, gluten-free, and naturally sweet—making it a great plant-based option to take to a holiday gathering.
I adore the aroma of bubbling winter squash, apples, cinnamon, and cranberries baking in the oven. The scent fills the condo with a feeling of warmth and holiday spirit.
Whether you peel and chop your own squash or pick up a pre-cut container, this recipe comes together easily and bakes into a flavorful, comforting side dish that celebrates everything we love about fall.
We’re staying in Florida for the holiday this year, so we’ll be celebrating Thanksgiving with a group of friends at a friend’s home. I’m bringing this casserole along with a big salad—it’s a perfect shareable dish that just about everyone can eat it regardless of most allergies.
With all the airport cancellations and travel headaches, we decided not to fly home to be with our family. Even though it feels like the right decision, I already miss everyone back home and feel sad not to be with our kids and relatives this year. In addition, I usually do some holiday decorating with my friend Vicki at her home and will miss that too.
Tips for Best Results
Cut squash evenly: Uniform cubes ensure the squash cooks at the same rate.
Use sweet apples: Honeycrisp, Fuji, or Gala balance the tart cranberries beautifully.
Dollop, don’t spread: Leaving space between the topping allows steam to escape and prevents sogginess.
Check halfway through: If the topping browns too quickly, lightly tent the dish with foil.
Add a drizzle after baking: Add more maple syrup or a sprinkle of additional cinnamon
Want extra texture? Add more chopped walnuts or pecans to the topping.
I adore the aroma of bubbling winter squash, apples, cinnamon, and cranberries baking in the oven. The scent fills the condo with a feeling of warmth and holiday spirit.
Whether you peel and chop your own squash or pick up a pre-cut container, this recipe comes together easily and bakes into a flavorful, comforting side dish that celebrates everything we love about fall.
We’re staying in Florida for the holiday this year, so we’ll be celebrating Thanksgiving with a group of friends at a friend’s home. I’m bringing this casserole along with a big salad—it’s a perfect shareable dish that just about everyone can eat it regardless of most allergies.
With all the airport cancellations and travel headaches, we decided not to fly home to be with our family. Even though it feels like the right decision, I already miss everyone back home and feel sad not to be with our kids and relatives this year. In addition, I usually do some holiday decorating with my friend Vicki at her home and will miss that too.
Tips for Best Results
Cut squash evenly: Uniform cubes ensure the squash cooks at the same rate.
Use sweet apples: Honeycrisp, Fuji, or Gala balance the tart cranberries beautifully.
Dollop, don’t spread: Leaving space between the topping allows steam to escape and prevents sogginess.
Check halfway through: If the topping browns too quickly, lightly tent the dish with foil.
Add a drizzle after baking: Add more maple syrup or a sprinkle of additional cinnamon
Want extra texture? Add more chopped walnuts or pecans to the topping.
Storage Instructions
Refrigerator: Store covered in the fridge for 4–5 days.
Freezer: Freeze tightly sealed for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm in a 300°F oven for 15–20 minutes
Make-Ahead Option: Assemble the filling and topping separately, refrigerate up to 24 hours, then add the topping and bake when ready.
Recipe for the Butternut Squash Apple Cranberry Bake
Refrigerator: Store covered in the fridge for 4–5 days.
Freezer: Freeze tightly sealed for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm in a 300°F oven for 15–20 minutes
Make-Ahead Option: Assemble the filling and topping separately, refrigerate up to 24 hours, then add the topping and bake when ready.
Ingredients
1 large butternut squash, peeled, seeded, and cubed (6–8 cups)
2 medium sweet apples, diced
1 cup fresh or frozen cranberries
¼ cup pure maple syrup
1 ½–2 tsp pumpkin pie spice
1 tbsp water (only if needed)
1 large butternut squash, peeled, seeded, and cubed (6–8 cups)
2 medium sweet apples, diced
1 cup fresh or frozen cranberries
¼ cup pure maple syrup
1 ½–2 tsp pumpkin pie spice
1 tbsp water (only if needed)
Oat Topping (Oil-Free)
1 cup (gluten-free) rolled oats
⅓ cup unsweetened applesauce
2 ripe spotted bananas, mashed
1 tsp cinnamon
Pinch of salt (optional)
¼ cup chopped walnuts (optional)
1 cup (gluten-free) rolled oats
⅓ cup unsweetened applesauce
2 ripe spotted bananas, mashed
1 tsp cinnamon
Pinch of salt (optional)
¼ cup chopped walnuts (optional)
Directions:
1. Preheat
Preheat oven to 375°F (190°C).
2. Prepare the Filling
In a large bowl, combine the squash, apples, cranberries, maple syrup, and pumpkin pie spice. Toss to coat. Add 1 tbsp water only if needed to help the spices stick.
Spread the mixture evenly into a 9×13 casserole dish.
3. Make the Topping
In a medium bowl, mix the oats, applesauce, mashed banana, cinnamon, and salt. Fold in the walnuts if using.
Drop the topping over the fruit in small dollops rather than covering the whole dish.
4. Bake
Bake for 45 minutes, checking after 30 to ensure the topping doesn’t burn. Bake until the squash is tender, cranberries burst, and the topping is lightly golden.
5. Serve
Let rest 10–15 minutes before serving to allow the juices to thicken.
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