Fall squash, sweet potato and apple bake

Course Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Author Adore Foods


  • 1 stick unsalted butter
  • 1 medium butternut squash peeled, seeds removed and thinly sliced (1/2 inch)
  • 1 acorn squash peeled, seeds removed, thinly sliced (1/2 inch)
  • 3 medium sized sweet potatoes peeled, thinly sliced
  • 3 apples washed, cored and thinly sliced
  • 1 cup dried cranberries
  • 1 teaspoon nutmeg
  • 1 tablespoon maple syrup
  • 1/2 cup walnuts chopped


  1. Place a large saucepan filled with water over medium high heat and bring to boil. Add butternut and acorn squash slices and allow to boil for 5 minutes, then add sweet potato slices and boil for another 15 minutes. Remove from heat, drain and rinse.
  2. Preheat oven to 380F/ 200C.
  3. Grease a springform pan and put some baking paper on the bottom of the pan.
  4. Start forming layers, placing boiled squash and sweet potato slices in a spiraling pattern, from inside edge of the pan towards the center. Make another layer of sliced apples on top, using the same pattern. Continue creating layers until you have finished all your squash, sweet potato and apple slices. Sprinkle dried cranberries and set aside.
  5. In a small saucepan melt butter, mix with maple syrup and nutmeg, give it a good stir and add the mixture over squash and apple slices.
  6. Bake for 15 minutes, remove, add chopped walnuts and return to the oven for another 5 minutes.
  7. Serve warm.