Quick Roasted Butternut Squash and Apples
A cozy and naturally sweet fall side dish made with roasted squash and apples tossed in cinnamon and honey. Quick, simple, and delicious.
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
- Use pre-cut squash to save time
- Try sweet potatoes or carrots for variation
- Store up to 5 days or freeze up to 3 months
- Try sweet potatoes or carrots for variation
- Store up to 5 days or freeze up to 3 months