Print

Roasted Butternut Squash and Apples

cooked butternut squash on a plate

5 from 7 reviews

Roasted Butternut Squash and Apples is made with your favorite fall ingredients then roasted in the oven

Scale

Ingredients

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

Instructions

  1. Place a rack in the center of the oven and pre-heat it to 400.
  2. Line a baking sheet with parchment paper.
  3. Cut up the squash and apples into 1/2 inch sized chunks and place them into a mixing bowl.
  4. Add the cinnamon, syrup and oil and mix everything together.
  5. Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
  6. Remove the pan from the oven, add the sage and toss everything together. 
  7. Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.

Notes

Recipe Variations

Butternut squash can be replaced with an equal amount of any of your favorite winter squash such as acorn, delicata, Hubbard or pumpkin.

Replace the apples with pears.

Sprinkle the roasted butternut squash with toasted walnuts or pecans.

Keywords: roasted butternut squash, butternut squash with apples