Oven Roasted Butternut Squash with Apples

Roasted butternut squash and apples has all of the flavors of fall. This delicious dish is made with chunks of butternut squash and apples that are tossed together in extra virgin olive oil and roasted until they are caramelized on the outside and melt in your mouth tender on the inside. It’s an excellent side dish for your next holiday meal or even busy weeknights.

roasted butternut squash on a white plate with a spoon

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Sweet and tart apples are the perfect match for sweet butternut squash. Adding fresh sage brings it all together, making this the perfect side dish for weeknight meals. We love it served with pork chops with sauerkraut and apples.

Why you will love Oven Roasted Butternut Squash with Apples

  • Butternut squash and apples not only taste great together, but they are also healthy!  Both butternut squash and apples contain vitamins, minerals, and fiber.
  • When it comes to side dish recipes, this is one that tastes great with almost anything.
  • Roasted butternut squash and apples is easy, with very little prep time required.
the ingredients for butternut squash:chopped sage, butternut squash, maple syrup, apples, cinamon and olive oil

Here is what you will need

This is a brief summary of the ingredients needed to make Oven Roasted Butternut Squash with Apples and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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Ingredients

🥄Equipment

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How to make roasted butternut squash with apples

Prepare the Ingredients: Peel the butternut squash and cut it into 1-inch cubes. Peel and core apples and cut them into chunks that are approximately 3/4 to one inch in size. Chop the sage, and measure the cinnamon, syrup, and olive oil.

Preheat the oven to 400 degrees f.

butternut squash in a bowl

STEP 1: Mix the apples, butternut squash, ground cinnamon, and maple syrup in a large bowl.

STEP 2: Line a baking sheet with parchment paper or coat it with olive oil. Once the baking sheet is prepared, arrange the butternut squash and apple mixture on the baking sheet in a single layer. Place the baking tray in a preheated 400-degree f oven and bake the apples and butternut squash mixture for 20 minutes.

butternut squash on a baking sheet

butternut squash on a pan with fresh sage on top

STEP 3: Remove the baking pan from the oven and add the chopped sage to the roasted squash and apples.

STEP 4: Return the sheet pan back to the oven and roast for 5 to 8 minutes longer.

butternut squash on pan roasted

Ingredient notes & substitutions

The full list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.

Butternut squash is a sweet and delicious winter squash that is much different than summer squash, butternut squash is usually available in the fall and winter.

Substitute butternut squash with any of these squash varieties in this recipe: acorn squash, sugar pumpkin, delicata squash, or sweet potatoes.

Apples – The best apple to use in this recipe is Granny Smith Apples or Honeycrisp Apples which have a sweet and tart flavor.

If you prefer sweet apples, try gala, golden delicious or red delicious apples. You really can use any apple that you like. Try using a combination of apple varieties.

Maple Syrup – Look for real maple syrup and not pancake syrup that’s made with corn syrup.

Substitute maple syrup with an equal amount of honey, coconut, or brown sugar, or for a less sweet version, leave the sweetener out.

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Here’s what people are saying about this recipe...

“Not difficult to prepare. So very delicious and a really beautiful presentation! This is a keeper! -Julie

“This made the house smell so great while baking! I mixed apple types with butternut squash. It was delicious. I did need to cook squash a bit longer than the apples. So next time will start squash on its own and add apples later.” – Elizabeth

Make-Ahead Instructions

This recipe can easily be made ahead of time by preparing the ingredients and storing them in separate containers in the refrigerator for up to two days.

Add a half teaspoon of lemon juice to the apples to keep them from turning brown.

When it’s time to serve, combine the apples and butternut squash with the oil and cinnamon, arrange them on a rimmed baking sheet, and pop them into the oven to roast.

Serving Suggestions

Roasted butternut squash with apple tastes great with so many foods! We like this easy side dish with Hasselback pork tenderloin, beef stew, honey garlic pork chops, pork chops with vinegar peppers and potatoes.

Try making a vegetarian dinner out of roasted butternut squash and apples. Serve it over a bowl of farro, quinoa, or rice sprinkled with walnuts or pecans and crumbles of feta cheese.

Recipe Variations

Change up the fruit – Instead of apples, replace them with pears or use a mix of both!

Change up the Herbs Add fresh thyme or fresh rosemary in addition to fresh sage.

Add Nuts – Sprinkle the roasted butternut squash with toasted walnuts or pecans.

Spice it upAdd a pinch of cayenne pepper and an extra half teaspoon of ground cinnamon when you add the sage.

Add citrus – Just before serving stir in a splash of fresh lemon juice or balsamic vinegar.

a close up view of butternut squash on a baking sheet

How to store leftovers

Store leftover roasted butternut squash with apples in an airtight container for up to three days.

Reheat leftover squash and apples in an oven preheated to 325 degrees f until it’s heated through.

Serve leftover butternut squash just as it is, or toss it with your favorite cooked whole grain for a reinvented delicious side dish or lunch.

Tips

  • Save time and use pre-cut butternut squash that’s available in most supermarkets.
  • Use a Y vegetable peeler to peel your butternut squash
What is the best way to cut butternut squash?

First, remove the skin from the butternut squash, and slice off the ends. Use a sharp knife and cut the squash in half horizontally. Scrape out the seeds and cut each half into quarters and proceed to cut it into chunks.

Does butternut squash need to be peeled before cutting it?

The skin on butternut squash is edible after the squash has been cooked, but it is tough and most recipes suggest peeling the squash before cooking and eating it.

How can I keep the apples from becoming mushy during roasting?

Opt for crisp, firm apples such as Granny Smith or Honeycrisp. To ensure the perfect balance of textures, consider adding the apples to the roasting pan about 15 minutes after the squash has started cooking.

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cooked butternut squash on a plate

Roasted Butternut Squash and Apples

. Chunks of butternut squash are tossed with apples and seasoned with cinnamon and sage.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Click on serving size to scale this recipe

Course: Side Dish Recipes
Cuisine: American
Keyword: Roasted Butternut Squash with Apples
Servings: 4 People
Calories: 209kcal
Author: Anne
Scale this Recipe 4 People

Ingredients

  • 1 medium butternut squash peeled and chopped into 3/4 to 1 inch chunks
  • 2 apples chopped into 3/4 to 1 inch chunks
  • 3 tablespoons sage chopped fresh
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon maple syrup

Instructions

  • Place a rack in the center of the oven and pre-heat it to 400 degrees f.
  • Line a baking sheet with parchment paper.
  • Cut up 1 medium butternut squash and 2 apples into 1 inch sized chunks and place them into a mixing bowl.
  • Add 1 1/2 teaspoons cinnamon, 2 tablespoons extra virgin olive oil, 1/2 teaspoon maple syrup– mix everything together.
  • Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
  • Remove the pan from the oven, add 3 tablespoons sage and toss everything together. 
  • Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.

Notes

Store leftover butternut squash and apples in the refrigerator in an airtight container for up to three days.
Reheat it in the oven or microwave.
RECIPE TIPS 
  • Save time and use pre-cut butternut squash that’s available in most supermarkets.
  • Use a Y vegetable peeler to peel your butternut squash
see article above for serving suggestions and more!

Nutrition

Serving: 1 | Calories: 209kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 22mg | Potassium: 779mg | Fiber: 6g | Sugar: 15g | Vitamin A: 19980IU | Vitamin C: 44mg | Calcium: 126mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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2 Comments

  1. This made the house smell so great while baking! I mixed apple types with butternut squash. It was delicious. I did need to cook squash a bit longer than the apples. So next time will start squash on its own and add apples later.