Healthy Butternut Apple Bake


  • 4-1/2 cups (about 1-1/4 lbs) peeled butternut squash chunks* (3/4-inch cubes)
  • 2-1/2 cups (about 3/4 lb) apple chunks** (3/4-inch)
  • 1/4 to 1/3 cup + 2 tablespoons coconut sugar or brown sugar, divided
  • 3 tablespoons + 2 tablespoons melted coconut oil, divided***
  • 1 tablespoon flour, any type (I use brown rice flour)
  • 3/4 to 1 teaspoon + 1/8 teaspoon salt, divided
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups Organic Cornflakes, Organic Brown Rice Cereal, SuperGrains Cereal, or any combo of these


  1. Preheat your oven to 350ºF.
  2. Place the squash and apple chunks in a 9×13-inch baking dish, and add 1/4 to 1/3 cup of the sugar, 3 tablespoons of coconut oil, the flour, 3/4 to 1 teaspoon of the salt, the cinnamon, and the nutmeg, and stir to evenly coat. Using more sugar will add a touch more sweetness, while more salt will up the contrast and savory factor.
  3. Cover with foil, and place in the oven to bake for 45 to 60 minutes, or until perfectly tender for your taste.
  4. After you place that in the oven, place the cereal in a Ziploc bag, and gently crush it with your hand to make very coarse crumbs.
  5. Combine the crushed cereal, remaining 2 tablespoons of oil, remaining 2 tablespoons of sugar, and remaining 1/8 teaspoon of salt in a bowl.
  6. Spread the cereal out on a baking sheet (ideally lined with a silicone baking mat or parchment paper) and place it in the oven with the squash bake, allowing it to cook for about 25 to 30 minutes.
  7. Serve the squash bake topped with the cereal sprinkle.

Source: Alisa Fleming