Warm, glossy, gently spiced, and bursting with autumn flavor, this Butternut Squash Apple & Cranberry Bake with Maple Honey Drizzle & Cinnamon-Whip is the kind of dish that feels both comforting and elegant. It sits beautifully at the crossroads of side dish and dessert, making it perfect for holidays, cozy family dinners, or when you want something nourishing yet indulgent.
Tender cubes of roasted butternut squash and caramelized apples mingle with tart cranberries, all coated in a buttery maple-honey glaze. Finished with a cloud of lightly sweetened cinnamon-whipped cream, this bake delivers sweet, tangy, and warmly spiced flavors in every bite.
Whether served alongside roasted meats or enjoyed on its own as a rustic dessert, this dish never fails to impress.
Why You’ll Love This Recipe
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🍂 Seasonal & cozy – Perfect for fall and winter tables
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🍎 Naturally sweetened with maple syrup and honey
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🧡 Versatile – Side dish or dessert
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⏱ Simple ingredients, big payoff
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🎄 Ideal for Thanksgiving, Christmas, or Sunday dinners
It’s wholesome, visually stunning, and filled with flavors that feel like a warm hug.
Ingredients You’ll Need
For the Bake
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3 cups butternut squash, peeled and diced
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2 large apples, sliced (Honeycrisp or Fuji work best)
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½ cup fresh or frozen cranberries
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3 tablespoons unsalted butter, melted
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3 tablespoons pure maple syrup
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1 tablespoon honey
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1 teaspoon ground cinnamon
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¼ teaspoon nutmeg
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¼ teaspoon salt
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½ teaspoon vanilla extract
For the Cinnamon-Whip
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1 cup heavy whipping cream, cold
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2 tablespoons powdered sugar
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½ teaspoon ground cinnamon
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¼ teaspoon vanilla extract
