Butternut Squash Apple Plum Bake

Butternut Squash Plum Apple Bake screams sweet savory bountiful fall! It’s perfect for any holiday gathering~ especially during Rosh Hashanah, the Jewish New Year where we bring in sweetness at our table for a happy and healthy New Year with the foods we eat to celebrate this holiday.

This dish was created as an updo for the traditional tzimmes, a sweet potato, carrots and prune side. It pairs wonderfully with roasted chicken or with our traditional brisket.  Meg and I discovered, this bake is great any time of the day or year. As you keep reading you’ll find out why we are so in love with this simple recipe and the many ideas that sprouted from our leftovers.

What we found is this Butternut Squash Plum Apple Bake is not only great for dinner, but it’s fabulous for breakfast too! We throughly enjoyed our leftovers with a spoonful of chia almond yogurt and fresh blueberries AND Meg’s fabulous smoothie bowl. Each dish was terrifically delicious! Scroll down to the end to see our pics.

Watch our latest recipe video and keep scrolling to get this oh so versatile side that keeps on giving beyond the dinner table. Delicious leftovers for breakfast became an instant favorite!

We wish you and your family a very happy and sweet New Year!  If you’re in need of some holiday inspiration,  check out some of our family favorites~especially our traditional chicken soup (aka bone broth) with gluten free matzo balls, sweet noodle kugle, beer braised & fig brisket and of course roasted veggies. Everything you’ll need to make a wonderful holiday feast!

Need more Jewish holiday or anytime inspo? We found it on The Nosher! She’s got all things Jewish with wonderful twists AND even a gluten free Challah bread! We cant wait to try this!

Ingredients for a Butternut Squash Plum Apple Bake

3-4 Cups spiralized butternut squash or garnet yams (we used butternut squash)
2 plums, sliced, unpeeled.
1 medium apple, unpeeled, cored and sliced
2 Tbsp. butter (goat butter works too)
½ tsp. of cinnamon
Drizzle of Honey
Pinch of Sea salt
More sprinkles of cinnamon to as garnish.

If you do not have a grocery store that has prepped spiralized vegetable noodles here is a great gadget to make your own 1 spiralizer  not expensive and super easy to make spiralized noodles.

1 8×8 or 9×11 baking dish, glass or ceramic preferred.

Method for Making the Butternut Squash Plum Apple Bake

  1. In a medium skillet, cook down sliced plums, apples, cinnamon and butter until caramelized. Stir occasionally, but keeping shape of the fruit. SEE NOTE.
  2. In the same pan, add the spiralized squash over the fruit.
  3. Cover and cook for 5 minutes until the squash has softened.
  4. In an 8×8, 9 x11, or a pie plate add the butternut squash, apples and plums into the pan.
  5. Gentle toss everything together.
  6. Sprinkle top with cinnamon
  7. Drizzle with honey to taste.
  8. Bake in a pre-heated 350 degree oven for 20 minutes or until bubbly.

NOTE: If you use very ripe plums, it will get rather saucy, which is still good, but make sure you use a firm apple so you can see the fruit in the bake.


Breakfast leftovers! Warm to bake and add some blueberries topped with homemade or store bought almond chia yogurt.

Bake blended into Meg’s morning smoothie bowl! YUP and she LOVED IT! Try it and let us know.


Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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