This Quick Roasted Butternut Squash and Apples recipe brings the best of fall flavor to your table in under 40 minutes. It’s a simple, healthy, and naturally sweet side dish made with cozy ingredients like cinnamon, honey (or maple syrup), and tender roasted squash. Paired with crisp apple chunks, the flavor is both comforting and fresh — a perfect complement to your favorite weeknight meals or holiday mains. Whether you’re roasting up a wholesome side for dinner or meal prepping veggies for the week, this one-pan wonder delivers golden, caramelized perfection every time.
Table of Contents
Why You’ll Love This Recipe
- ✅ Fast + Easy – Ready in about 35 minutes with minimal prep
- ✅ Naturally Sweet – Apples + cinnamon = dessert-level flavor
- ✅ Healthy Comfort Food – Packed with fiber and nutrients
- ✅ Fall Favorite – Perfect for Thanksgiving or weeknight dinners
- ✅ Flexible – Works as a side, meal prep item, or salad topper
Ingredients
- 1 butternut squash (about 1.5 to 2 lbs)
- 2 firm apples (Gala, Honeycrisp, Envy)
- 1/4 cup avocado oil or olive oil
- 1 tbsp honey or maple syrup
- 1½ tsp ground cinnamon
- Salt, to taste (optional)
Instructions
1. Preheat and Prep
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Cut the Squash and Apples
Peel and cube the butternut squash into 1-inch pieces. Core and cube apples (leave skin on for texture).
3. Season Everything
Add squash and apples to baking sheet. Drizzle with oil and toss to coat. Sprinkle with cinnamon, drizzle with honey (or maple), and gently mix again. Optional: Add a pinch of salt to balance sweetness.
4. Roast
Spread everything in a single layer. Roast for 20–25 minutes, tossing halfway through. Check for fork tenderness and golden edges. Serve warm!
Recipe Details
- Prep Time: 12–15 mins
- Cook Time: 20–25 mins
- Total Time: ~35–40 mins
- Servings: 4
- Difficulty: Easy
- Calories: ~475 per serving
Nutrition Estimate (Per Serving)
- Calories: 430–475
- Fat: 28–31g
- Carbs: 55–65g
- Fiber: ~8g
- Protein: 3–4g
Estimate only — for reference
Tips & Variations
- Don’t crowd the pan: Spread in a single layer for crispy edges
- Apple tip: Add apples halfway through roasting if you prefer them firmer
- Add-ins: Try chopped pecans, dried cranberries, or a splash of balsamic glaze
- Make it savory: Toss with fresh thyme or rosemary + sea salt
- Make it vegan: Use maple syrup instead of honey
Quick Roasted Butternut Squash and Apples
Equipment
- – Large baking sheet
- – Sharp knife
- – Vegetable peeler
Ingredients
- – 1 butternut squash 1.5–2 lbs
- – 2 firm apples Gala, Honeycrisp, Envy
- – 1/4 cup avocado oil or olive oil
- – 1 tbsp honey or maple syrup
- – 1½ tsp ground cinnamon
- – Salt to taste (optional)
Instructions
- Preheat oven to 425°F (220°C) and line baking sheet with parchment.
- Peel and cube squash into 1-inch pieces. Cube apples (leave skin on).
- Toss squash and apples with oil, cinnamon, and honey on baking sheet.
- Roast for 20–25 minutes, flipping halfway, until fork-tender and golden.
- Season with salt if desired. Serve warm.
Notes
– Try a pinch of nutmeg or pumpkin pie spice for variation
– Store leftovers in fridge for up to 5 days
FAQs
Can I make this ahead of time?
Yes! Store roasted squash + apples in the fridge for up to 5 days.
Can I freeze it?
You can! The texture softens slightly, but it’s still delicious after reheating.
What apples are best?
Use firm, sweet varieties like Honeycrisp, Gala, Fuji, or Envy. Avoid Red Delicious — they’re too soft for roasting.
Can I use pre-cut squash?
Absolutely — it’s a great time-saver! Just make sure the pieces are evenly sized.
What to Serve It With
- Roasted chicken, turkey, or pork
- Grain bowls with quinoa or farro
- Fall salads with goat cheese and nuts
- Crusty sourdough or cornbread
- As a sweet-savory Thanksgiving side
Storage Instructions
- Refrigerate: In an airtight container up to 5 days
- Freeze: Up to 3 months in freezer-safe bags
- Reheat: Oven at 350°F for 10–15 mins or warm in a skillet