Quick roasted butternut squash and apples is the kind of cozy side dish that brings the smell of fall right into your kitchen. This recipe is naturally sweet, perfectly spiced, and comes together in just 35 minutes—no peeling nightmares or tricky techniques required. It’s kid-approved, nutrient-packed, and pairs beautifully with any fall dinner.
Whether you’re meal-prepping for the week or planning your holiday menu, this dish checks all the boxes for ease, flavor, and seasonal warmth.
Table of Contents
Why You’ll Love This Recipe
- 🧡 Ready in under 40 minutes
- 🍎 Naturally sweetened with apples and a drizzle of honey or maple
- 🍂 Perfect balance of savory and sweet with warm cinnamon spice
- 🧒 Family-friendly (yes, even picky eaters!)
- 🥄 Versatile as a side dish, snack, or salad topping
- 🌱 Vegan, gluten-free, and refined sugar-free
🧂 Ingredients
- 1 medium butternut squash, peeled, seeded, and diced (about 4 cups)
- 2 medium apples (Honeycrisp, Gala, or Fuji), chopped
- 2 tbsp olive oil or avocado oil
- 1 tbsp maple syrup or honey
- 1 ½ tsp ground cinnamon
- ¼ tsp salt (plus more to taste)
🔥 Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prep the Veg & Fruit
Peel and dice the butternut squash into ½-inch cubes. Core and chop the apples into bite-sized chunks (no need to peel unless preferred).
3. Toss Everything Together
In a large bowl, toss squash and apples with oil, maple syrup, cinnamon, and salt until evenly coated.
4. Spread and Roast
Spread mixture in a single layer on the baking sheet—don’t overcrowd. Roast for 20–25 minutes, flipping halfway through, until squash is golden and tender, and apples are just soft.
5. Serve and Enjoy
Taste and adjust seasoning. Serve warm as a side dish, or over salads, grain bowls, or as a holiday platter companion.
🍴 Tips & Variations
- Skip peeling: Use pre-cut butternut squash to save time
- Don’t overcrowd: Spread evenly to get golden edges instead of steamed squash
- Switch it up: Try sweet potatoes or carrots instead of squash
- Spice it up: Add nutmeg, pumpkin pie spice, or cayenne for a twist
- Sweetener swap: Use brown sugar or agave in place of maple/honey
🥘 Serving Suggestions
- Roasted chicken or pork tenderloin
- Tossed with farro, quinoa, or brown rice
- Sprinkled with goat cheese, feta, or pecans
- On top of autumn kale or arugula salad with vinaigrette
🧊 Storage & Reheating
- Refrigerate: Store in an airtight container up to 5 days
- Freeze: Freeze in a single layer on a sheet pan, then transfer to bag (best within 2–3 months)
- Reheat: Oven or stovetop for best texture; microwave if in a hurry
Quick Roasted Butternut Squash and Apples
Equipment
- Baking sheet
- – Vegetable peeler
- Knife and cutting board
Ingredients
- – 1 medium butternut squash diced (about 4 cups)
- – 2 medium apples Honeycrisp, Gala, or Fuji, chopped
- – 2 tbsp olive or avocado oil
- – 1 tbsp maple syrup or honey
- – 1½ tsp ground cinnamon
- – ¼ tsp salt
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Dice squash and chop apples (leave skin on if preferred).
- In a bowl, toss all ingredients until well coated.
- Spread on the sheet pan without overcrowding.
- Roast 20–25 mins, flipping halfway, until golden and tender.
- Serve warm and enjoy!
Notes
– Try sweet potatoes or carrots for variation
– Store up to 5 days or freeze up to 3 months
❓ FAQs
Can I make this ahead of time?
Yes! It reheats beautifully and can be made up to 3 days in advance.
What apples are best?
Honeycrisp, Fuji, and Gala hold their shape and stay slightly crisp.
Can I leave the skin on the squash?
You can if using very thin-skinned varieties, but generally it’s better peeled for texture.