Oven Roasted Butternut Squash with Apples – Easy Sheet Pan Side
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If you are looking for an easy side dish that basically cooks itself, this roasted butternut squash and apples recipe is for you. It’s made with warm cinnamon, sweet maple, and earthy sage in every bite. It’s simple to prepare, using everyday ingredients, and it bakes on one sheet for easy cleanup. Make it for holiday dinners or weeknights and customize it with your favorite apples, different squash or a handful of toasted nuts.
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What you Will Love About This Recipe
- Roasted butternut squash and apples is a simple dish made by roasting squash and apples with oil, cinnamon and maple syrup.
- This dish pairs well with holiday meals and everyday dinners.
- You can prepare ingredients ahead and customize with different fruits, herbs, nuts or spices.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven.
Here is what you will need
Ingredient List
- Medium butternut squash or any winter squash variety such as acorn, delicatta, or honey nut
- Apples – any variety, but granny smith, gala or honey crisp work well.
- Cinnamon
- Fresh Sage or dried
- Maple Syrup (not pancke syrup), brown sugar or coconut sugar
- Extra Virgin Olive Oil or unsalted butter
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.
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.
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.
Tips
- Save time and use pre-cut butternut squash that’s available in most supermarkets.
- Use a Y vegetable peeler for safety and speed
- Toss apples with lemon juice before roasting to prevent browning.
Make-Ahead Instructions
This recipe can easily be made ahead of time by preparing the ingredients and storing them in separate containers. Here’s how:
- Prepare the squash and apples up to two days before cooking. Store in separate containers in teh refrigerator.
- Toss applse with half a teaspoon of lemon juice to keep them from turning brown.
- Combine all ingredients and roast just before serving.
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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
Need more apple recipes? Check these out!
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
Looking for butternut squash ideas and recipes, read this article!
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 up – Add 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.
How to store, use and reheat 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°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.
Recommended equipment to make this recipe
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Buy Now → Recipe FAQs
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. You can see step by step instructions for cutting butternut squash here.
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.
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.
Granny Smith, Gala and Honeycrisp apples hold their shape and flavor well during roasting.
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Roasted Butternut Squash and Apples
Equipment
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
-
- Save time and use pre-cut butternut squash that’s available in most supermarkets.
-
- Use a Y vegetable peeler to peel your butternut squash
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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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.
Thank you for your comment, Elizabeth! I’m glad you liked the recipe.