Roasted Butternut Squash and Apples
Roasted Butternut Squash and Apples, a simple baked apples and squash recipe with cinnamon and maple syrup. Ready in less than 40 minutes!
Love apples? Love butternut squash? Roast them together! The sweet taste of squash and apples is a great autumn harvest combination for a simple side dish or as a topping for bowls and salads.
👉 Ready to learn how to roast butternut squash and apples together? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep squash and apples
To start, preheat your oven to 400 degrees F (200 C), then wash and trim the produce.
- To cut apples: Cut apples into slices and then into 1/2 inch cubes.
- To cut butternut squash: Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into small cubes
2️⃣ Step Two: Spread squash and apples on a baking sheet
Place the apples and butternut squash pieces on a roasting sheet or pan.
Toss them with a drizzle of olive oil until completely covered. Then drizzle with maple syrup, cinnamon, salt, and pepper.
👉 Baking tip: Keep apples and squash separated on the roasting pan. Apples will cook a lot faster than squash, so if you keep them separated on the pan you can remove them and keep cooking the squash.
3️⃣ Step Three: Bake until golden brown
Put the baking sheet in the oven and roast until squash is tender and brown around the edges. Depending on your oven, this will take about 40 minutes.
Halfway through cooking, stir the apples and squash to make sure they brown on all sides. Remove apples if they become too soft and mushy so they don’t overcook.
Once they are done cooking, remove the pan from the oven. If using as a side dish, you can serve them immediately. If you plan to use them later, let them cool and store in the refrigerator in an airtight container.
🧊 How to store
- Refrigerator storage: Roasted fruit and vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: For the best taste and texture, we don’t recommend as the apples and squash may lose texture when thawed.
♻️ Sustainable kitchen + cooking tips
Here are some tips for making this recipe sustainably:
Make this recipe while apples and butternut squash are in season: Eat with the seasons! Butternut squash and apples are both available in the fall, which makes autumn a great time to make this recipe.
Don’t toss those scraps! The stems and peels from the apples and squash can be tossed in a food scrap vegetable broth. Cooked vegetables can also be added to your compost pile as a last resort (just don’t throw them in the garbage!).
👉 More fall roasted apples and squash recipes
Want more roasted recipes with apples and squash? Try Baked Broccoli and Apples, Cinnamon Roasted Sweet Potatoes and Apples, and Roasted Butternut Squash and Shallots.
Roasted Butternut Squash and Apples
- 1 large butternut squash
- 2 large apples
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1 pinch salt and pepper
- Preheat oven: Preheat the oven to 400 degrees (200 C).
- Prep: Wash and cut apples into small 1/2 inch cubes. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into 1/2 inch small cubes.
- Roast: Arrange the apples and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with cinnamon, maple syrup, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides. Keep an eye on apples and remove them if they start to become too soft and overcooked, and continue cooking the butternut squash until done.
- Serve: Remove pan from oven, arrange squash and apples on a plate and serve as a side dish or let cool and use as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut squash and apples ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted apple and squash recipe is a good source of fiber, vitamin A, and vitamin C.