Butternut Squash, Apple & Cranberry Bake with Honey Drizzle, Cinnamon Whip & Pumpkin Spice Swirl
This warm fall-and-winter bake blends roasted butternut squash, soft apples and tart cranberries with a lightly sweet glaze. The flavors feel cozy and festive without being heavy. The honey drizzle adds a glossy finish, the cinnamon whip brings a creamy counterpoint and the pumpkin spice swirl gives it a playful holiday touch. It works as a brunch side, a holiday dish or even a warm dessert with a spoon of ice cream. Everything bakes in one pan, which keeps it simple, and the toppings come together quickly while the fruit and squash roast. The result feels both rustic and elegant.
Total time: 55–65 minutes
Prep time: 15 minutes
Cook time: 40–50 minutes
Serves: 6
Ingredients
Bake
4 cups butternut squash cubes
2 apples, peeled and sliced (Honeycrisp or Gala work well)
1 cup fresh or frozen cranberries
2 tablespoons olive oil
3 tablespoons honey or maple syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon pumpkin spice
1 teaspoon vanilla extract
Pinch of salt
Cinnamon whip
½ cup heavy cream or whipped topping
1 tablespoon honey
½ teaspoon cinnamon
Pumpkin spice swirl
3 tablespoons Greek yogurt
½ teaspoon pumpkin spice
1 teaspoon honey
Final honey drizzle
1–2 tablespoons warm honey
Instructions
Preheat the oven to 400°F and lightly grease a medium baking dish.
Add the squash cubes, apple slices and cranberries to the dish.
In a small bowl, mix the olive oil with honey, cinnamon, nutmeg, pumpkin spice, vanilla and a pinch of salt.
Pour the mixture over the fruit and squash. Toss well so everything is coated.
Spread the mixture into an even layer so it roasts evenly.
Bake for 25 minutes, then gently stir.
Continue baking for another 15–25 minutes until the squash is soft and the apples turn golden at the edges.
Meanwhile, make the cinnamon whip by whisking the cream, honey and cinnamon until soft peaks form.
Mix the yogurt, pumpkin spice and honey in a small bowl for the swirl.
When the bake is ready, drizzle warm honey on top, add small spoonfuls of cinnamon whip and swirl in the pumpkin spice yogurt.
Tips
Cut the squash into similar-sized cubes so they cook evenly.
If the squash is very firm, microwave it for two minutes to make cutting easier.
Use apples that hold their shape; avoid very soft varieties that turn mushy.
Toss the cranberries into the pan straight from the freezer if needed.
Add the spices directly to the honey mixture so the flavor spreads evenly.
If the top browns too fast, cover loosely with foil.
Stir halfway to help the fruit caramelize without burning.
Chill the bowl before whipping the cream for better texture.
Adjust the honey after baking; the cranberries can shift the sweetness.
Serve warm to get the best contrast between the hot bake and cool toppings.
Variations
Maple-pecan version: Replace honey with maple syrup and add toasted pecans.
Orange-cranberry: Add orange zest and a splash of orange juice.
Ginger spice: Add grated ginger or ground ginger for more warmth.
Pear swap: Replace apples with ripe pears for a softer, sweeter result.
Savory-sweet: Add a pinch of sea salt flakes and rosemary.
Vanilla cream: Swap cinnamon whip for vanilla whipped cream.
Coconut twist: Use coconut oil and add toasted coconut on top.
Raisin and walnut: Fold in golden raisins and chopped walnuts.
Holiday crumble: Add a quick oat crumble on top for texture.
Vegan version: Use maple syrup, coconut oil and coconut whip.
Q&A
Can I make this ahead? Yes. Bake it without toppings, then warm it and add toppings before serving.
Can I freeze it? It freezes well, though the apples soften more on reheating.
Can I use canned pumpkin? You can mix a teaspoon into the yogurt swirl for extra pumpkin flavor.
Does the squash need peeling? Yes, unless you’re using pre-cut cubes.
Can I skip the cranberries? Replace them with chopped dried cranberries or raisins.
Can I use pumpkin instead of squash? Yes. Just cut it into smaller cubes since it cooks faster.
Why is mine watery? Some apples release more juice. Bake for a few extra minutes to evaporate moisture.
Can I reduce the sweetener? Absolutely. The fruit provides natural sweetness.
Is there a way to make it crispier? Roast the squash and apples on a sheet pan for the first half of cooking.
What can I serve it with? Roast chicken, turkey, oatmeal, pancakes or even vanilla ice cream.
Nutrition
(per serving, approx.)
Calories: 210
Protein: 2g
Fat: 8g
Carbohydrates: 34g
Fiber: 5g
Sugar: 24g
Sodium: 55mg
Conclusion
This butternut squash, apple and cranberry bake gives you a mix of warm spices, sweet fruit and bright tart notes that fit perfectly into holiday cooking. It works as a flexible side dish or a cozy dessert. The honey drizzle makes everything glossy and lightly caramelized, while the cinnamon whip and pumpkin spice swirl add richness without being heavy. You can adjust the sweetness or spice level depending on who you’re serving, and the whole dish stays simple enough for busy days. It’s a colorful, comforting bowl of seasonal flavors that fits right into a Christmas meal or a relaxed winter morning.