By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 6
40 cal · 67 min
Baked Squash with Apples and Spices
Recipe GLPR06ed5cffb076fe
A comforting autumn side dish featuring tender roasted winter squash layered with sweet apples and warm spices. The natural sweetness of the squash and apples combines beautifully with cinnamon and nutmeg, creating a simple yet elegant addition to any meal.
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Ingredients
2 1/2 cups winter squash, peeled and sliced (acorn, butternut, or Hubbard)
1 1/2 cups apples, cored and sliced with skin (Macintosh, Granny Smith, or Rome)
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Preheat your oven to 350°F. Rinse the winter squash and apples under cool running water, scrubbing gently to remove any debris.
Carefully peel the squash using a vegetable peeler or sharp knife, removing the outer skin. Cut the squash in half, scoop out the seeds, and slice into 1/4-inch thick pieces. Core the apples and slice them into 1/4-inch thick pieces, leaving the nutritious skin intact.
In an 8x8-inch baking dish, begin layering by placing a single layer of squash slices on the bottom. Add a layer of apple slices on top, then alternate layers of squash and apples, finishing with a final layer of apples on top.
In a small bowl, combine the ground cinnamon and nutmeg. Sprinkle this spice mixture evenly over the top layer of apples.
Cover the baking dish tightly with aluminum foil to trap steam and prevent the top layer from browning too quickly.
Bake in the preheated 350°F oven for 45 to 60 minutes, until the squash is very tender when pierced with a fork. Remove from the oven and carefully lift off the foil to allow steam to escape.
Comments
This is a straightforward, seasonal dish that hits Charlotte's sweet spot for fall cooking. Squash and apples are both widely available year-round at every major chain here, and the spices (nutmeg and cinnamon) are staples in any kitchen. The stated 67 minutes is honest: about 10 minutes to halve and scoop the squash, 5 to prep apples, then 50 minutes in the oven unattended. At roughly $1 to $1.50 per serving for produce, it's genuinely affordable. The only minor drag is that reheating squash in a microwave turns it mushy, so this is best eaten same-night, and the dish needs no attention once it goes in the oven, making it practical for a weeknight alongside a protein.
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