Quick Roasted Butternut Squash and Apples
A cozy, healthy fall side dish with sweet apples and squash, roasted to perfection with warm cinnamon and honey or maple.
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
- Add apples halfway through roasting if you like them firmer
- Try a pinch of nutmeg or pumpkin pie spice for variation
- Store leftovers in fridge for up to 5 days
- Try a pinch of nutmeg or pumpkin pie spice for variation
- Store leftovers in fridge for up to 5 days