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A collection of DIY crafts ideas for 2026 by Jolie Léveillé.

Maple-Roasted Butternut Squash & Apple Gratin

A comforting and seasonal dish made with layers of caramelized butternut squash and crisp apples, topped with a buttery oat mixture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Gratin Base
  • 1 large butternut squash (about 2–3 lbs), peeled, seeded, and sliced 1/4-inch thick Use a sharp knife for safety during preparation.
  • 2 medium crisp apples (Honeycrisp, Gala, or Fuji), cored and thinly sliced
  • 3 tbsp pure maple syrup
  • 2 tbsp olive oil or melted butter (plus extra for the pan) Use melted butter for a richer flavor.
  • ½ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ½ tsp fine sea salt (adjust to taste)
  • ¼ tsp freshly ground black pepper
Topping
  • 1 cup rolled oats Can substitute panko for a lighter crunch.
  • ¼ cup all-purpose flour (or gluten-free flour blend)
  • 3 tbsp cold butter, diced (or coconut oil for dairy-free)
  • ¼ cup toasted pecans or walnuts, roughly chopped (optional) Add for extra texture.
  • 2 tbsp grated Parmesan or crumbled feta (optional, for a savory finishing contrast)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Butter or oil a 9×13-inch baking dish.
  2. In a large bowl, toss the butternut squash and apple slices with olive oil (or melted butter), maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated. Let sit for 5 minutes.
  3. Layer half the squash in the prepared dish, slightly overlapping slices. Add a single layer of apples, then remaining squash and apples to evenly layer the dish.
  4. In a small bowl, make the oat topping: combine rolled oats, flour, cold diced butter, and chopped nuts if using. Rub the butter into the oats until it resembles coarse crumbs.
  5. Scatter the topping evenly over the layered squash and apples. Drizzle the remaining 1 tsp of maple syrup on top.
Baking
  1. Bake for 35–45 minutes, or until the topping is golden and the squash is fork-tender. Tent lightly with foil if the topping browns too fast.
  2. Optional: Sprinkle grated Parmesan or crumbled feta over the gratin 5 minutes before the end of baking.

Notes

This gratin holds well for leftovers. Refrigerate in an airtight container for 3–4 days. Freezes well for 2–3 months. For a crisper top, finish under the broiler for 1–2 minutes, watching closely.