Roasted Butternut Squash & Apples
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This simple and delicious side dish will be in your regular rotation this fall! Warm butternut squash and apples come together perfectly with flavors of thyme, cinnamon and maple syrup.
50mins
1/2 cup
Appropriate for
Diets
Ingredients
- 1 medium butternut squash (2 ½ pounds), peeled & chopped into ½” cubes
- 4 large apples, cored & chopped into ½” pieces
- 1 onion, ½” pieces
- 4 tablespoons olive oil, divided
- 2 teaspoons dried thyme
- 2 teaspoons ground cinnamon
- ½ teaspoon black pepper
- 2 pinches salt
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar (may substitute for pomegranate, blueberry or other fruit flavored vinegars)
Directions
Prep
10mins
Cook
40mins
Total
50mins
- On a large baking sheet, toss squash, apples and onion with 2 tablespoons olive oil, thyme, cinnamon, black pepper and salt.
- Bake at 375’F for 40-45 minutes, until vegetables are tender.
- Whisk together remaining 2 tablespoons olive oil, syrup and vinegar. Pour over cooked vegetables and toss to coat.
- If necessary, lower the potassium content by halving the amount of squash used with more apples.
- To make this recipe feel extra special, mix in a handful of unsweetened dried cranberries with the vegetables before roasting.
- To cut the added sugar, reduce or omit maple syrup. This recipe is still delicious!
Meal types
Nutritional information
- Calories 98
- Carbohydrates 18 mg
- Dietary Fiber 4 g
- Total Sugars 1.5 g
- Protein 1 g
- Fat 4 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Cholesterol 0 mg
- Sodium 14 mg
- Potassium 280 mg
- Calcium 42 mg
- Iron 1 mg
- Phosphorus 75 mg
- Vitamin D 0mcg