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roasted apples and butternut squash on a white side dish

Roasted Butternut Squash and Apples

Kristina Todini, RDN
Roasted Butternut Squash and Apples, a simple baked apples and squash recipe with cinnamon and maple syrup. Ready in less than 40 minutes!
5 stars (2 ratings)
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 219 kcal

Ingredients
  

  • 1 large butternut squash
  • 2 large apples
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • 1 pinch salt and pepper

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1servingCalories: 219kcalCarbohydrates: 41gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 14mgPotassium: 793mgFiber: 7gSugar: 19gVitamin A: 19993IUVitamin C: 45mgCalcium: 107mgIron: 2mg
Keyword roasted apples, roasted butternut squash
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