Oven Roasted Butternut Squash with Apples
This page contains affiliate links, as an Amazon Associate, I earn from qualifying purchases.
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.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
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.
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.
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- Medium butternut squash
- Apples
- Cinnamon
- Sage
- Maple Syrup
- Extra Virgin Olive Oil
🥄Equipment
- Vegetable Peeler
- Sharp Knife
- Mixing Bowl
- Baking Sheet
- Parchment Paper – optional but it makes cleaning up easy!
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.
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.
⭐⭐⭐⭐⭐
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 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 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
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.
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.
Grab your Free copy !
How to make dinner with what you have!
Get dinner on the table fast! Use this guide to help you whip up a tasty dinner with food you already have in your kitchen!
Do you like this recipe or have a question?
Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all your questions!
You might also enjoy these easy recipes
- Maple Cinnamon Butternut Squash Spinach Salad
- Homemade Turkey Sausage with Apples and Sage
- Tex-Mex Ground Turkey Stuffed Acorn Squash
- Baked and Stuffed Acorn Squash with Sausage and Apples
Click on serving size to scale this recipe
Find process photos and variations in the blog post:
Roasted Butternut Squash and ApplesEquipment
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
Check out the resources and favorites tabs for tips and products I use.
Sign Up for Easy Recipes Straight in Your In-Box!
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.