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Large mixing bowl
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9×9-inch or similar baking dish
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Whisk
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Oven
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Hand mixer or whisk (for whipped cream)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or nonstick spray.
Step 2: Prepare the Fruit & Squash
Add the diced butternut squash, sliced apples, and cranberries to a large bowl.
Step 3: Make the Maple Honey Glaze
In a small bowl, whisk together:
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Melted butter
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Maple syrup
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Honey
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Cinnamon
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Nutmeg
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Salt
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Vanilla extract
Pour the glaze over the squash and fruit. Toss gently until everything is evenly coated.
Step 4: Bake
Transfer the mixture to the prepared baking dish and spread evenly.
Bake uncovered for 35–45 minutes, stirring once halfway through, until:
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Squash is fork-tender
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Apples are soft and caramelized
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Cranberries have burst
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The glaze is bubbling and glossy
For deeper caramelization, broil for 2–3 minutes at the end (watch closely).
Step 5: Make the Cinnamon-Whip
While the bake cools slightly, whip the heavy cream with powdered sugar, cinnamon, and vanilla until soft peaks form.
Chill until ready to serve.
How to Serve This Dish
This bake is incredibly versatile:
As a Side Dish
Serve warm alongside:
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Roast chicken or turkey
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Pork tenderloin
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Ham
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Vegetarian grain bowls
As a Dessert
Serve warm with:
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Cinnamon-whip (pictured)
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Vanilla ice cream
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A drizzle of extra maple syrup
Flavor & Texture Notes
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Butternut squash becomes creamy and slightly nutty
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Apples soften and caramelize
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Cranberries add brightness and contrast
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Maple & honey create a deep, cozy sweetness
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Cinnamon-whip adds lightness and balance
The result is comfort food with elegance.
Variations & Add-Ins
Nutty Crunch
Add ¼ cup chopped pecans or walnuts before baking.
Vegan Version
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Replace butter with coconut oil
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Use maple syrup only (no honey)
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Use coconut whipped cream
Extra Spice
Add ground ginger, cloves, or allspice for deeper warmth.
Savory-Sweet Twist
Add a pinch of black pepper or rosemary for a gourmet side dish.
Make-Ahead & Storage Tips
Make Ahead
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Assemble everything up to 24 hours in advance
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Cover and refrigerate
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Bake fresh before serving
Storage
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Store leftovers covered in the refrigerator for up to 4 days
Reheating
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Oven: 300°F until warm
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Microwave: individual portions
Common Mistakes to Avoid
❌ Cutting squash pieces too large (they won’t cook evenly)
❌ Overbaking (can dry out apples)
❌ Skipping salt (it enhances sweetness)
❌ Adding whipped cream too early (it will melt)
Nutrition Highlights (Approximate)
Per serving:
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Calories: 260
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Fat: 11g
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Carbohydrates: 42g
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Fiber: 5g
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Sugar: 24g
Rich in vitamin A, antioxidants, and fiber, this dish feels indulgent but nourishing.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes—thaw and pat dry first to avoid excess moisture.
Can I omit cranberries?
You can, but they add essential tartness. Dried cranberries also work (use less).
Is this dish sweet or savory?
It’s sweet-leaning with balance, making it ideal for both roles.
Final Thoughts
This Butternut Squash Apple & Cranberry Bake with Maple Honey Drizzle & Cinnamon-Whip is more than just a recipe—it’s a seasonal celebration in a baking dish. Warm, colorful, and deeply comforting, it earns a place on both holiday tables and everyday menus.
Whether you serve it as a show-stopping side or a cozy dessert, one thing is guaranteed: everyone will ask for seconds—and the recipe. 🍁🧡
