Autumn Squash Bake and Chicken Pot Pie

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Growing up, one of my favorite things about fall was that we had so many family gatherings! I remember each year, some of our relatives from all across the country would fly home to spend time with us in the October and November months. It would always be something I would look forward to--catching up with loved ones I had not seen in a while. Since Adam and I moved across the country, now we try to make it a goal to fly and visit our own family members who live thousands of miles away. But sometimes, life gets in the way, and we're forced to try to reclaim some of our favorite fall traditions away from our hometown. Lately, one of our new fall traditions has been having our friends come over for a family-style meal! Today, I'm sharing my Autumn Squash Bake recipe that I serve alongside my favorite, pre-made chicken pot pie!

Butternut squash can be a bit intimidating if you're not sure how to properly cut it. When I first started cooking with butternut squash, I made many many mistakes along the line. Over time, I've discovered the easiest way to cut and prepare butternut squash! 

Start by cutting off both the top and bottom of the squash. Then, cut the middle part of the squash in half. 

Use a large spoon to scoop out the seeds, and then peel the squash skin off. If you decide to leave the peel, which you can, it will result in a chewy texture when you bake the squash in the oven.

Cut up and dice the squash into small cubes that are about 1 inch each. 

Toss the squash cubes in the cooking olive oil, and then mix in the brown sugar and cinnamon. 

Lay the squash down onto an aluminum foil-covered baking sheet, and bake the squash in the oven. 

Autumn Squash Bake


  • 1 butternut squash
  • 2 tablespoon of brown sugar
  • 1 tablespoon of ground cinnamon
  • 2 tablespoons of cooking olive oil

  1. Preheat the oven to 425 degrees (F).
  2. Cut, skin, and cube the butternut squash into small pieces (see above pictures and text for tutorial). 
  3. Liberally toss the squash in the cooking olive oil. Mix in the brown sugar and cinnamon evenly. 
  4. Lay the squash onto an aluminum-foil covered baking sheet. 
  5. Bake in the oven for 35-40 minutes or until its reached your desired texture.
  6. Serve warm and alongside Marie Callender's® Chicken Pot Pie!

Marie Callender's® Chicken Pot Pies are the perfect meal solution for fall family gatherings! They taste like comfort in a golden, flaky crust! Although there are numerous flavors to choose from, our two go-to flavors are Marie Callender's® Chicken Pot Pie and also Marie Callender's® Cheesy Chicken Pot Pie. 

I like buying Marie Callender's® Chicken Pot Pies at Walmart before we have our friends over for dinner, since the individual pies are a convenient way to serve a large portion to multiple people at once. 

These pies taste amazing when paired with our autumn squash bake, and our friends have said that this meal reminds them of the pot pies just like their mom used to make for them. So if you're looking for a warm, homestyle comfort food to serve at your next friends and family gathering, I hope you give our recipe pairing a try (and let us know how you liked it in the comments below!)


  1. This food looks yummy ,Marie's products are really good

    1. Yes!! I have love every Marie Callender's product I have tried!

  2. Looks delicious Cathy! Butternut squash is one of my favorite autumn vegetables....

  3. That squash looks smashing! And I have a MC pot pie in my freezer.

    slehan at juno dot com

    1. I like the alliteration you used there! Smashing Squash! And that's awesome you have some Marie Callender's in the freezer--I had it in my today too, but then we made it for lunch haha


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