What else should I add to this Roasted Butternut and Apple Recipe?

You can add a variety of nuts (like walnuts and pecans) and dried cranberries.

Roasted Butternut Squash and Apple Recipe

Roasted Butternut Squash and Apple Recipe Card

Author: Sabrina Quairoli
Total Time: 45 minutes
Yield: 6 cups
Diet: Gluten Free

Description

Anyone will enjoy this sweet-and-savory Roasted Butternut Squash and Apple Recipe. It's great for Meatless Mondays or days when you need a quick side dish. I even like this recipe for a great Thanksgiving side. Let me show you how to make it. And, visit the end for tips on how to make this recipe even more delicious.

Ingredients

1 butternut squash

1 - 2 TBSP of Olive oil (affiliate)

2 red apples - this is where you can make it sweeter or more bitter - pick the apple of your choice

1.5 onions (white) or purple onion (which is sweeter) or Vidalia Onion (which is sweet as well)

1/4 cup of maple syrup

1 TBSP or more of Apple Pie Spice (It has Cinnamon (affiliate), Nutmeg, and Allspice in it).

Instructions

Wash the squash, peel the skin, remove seeds, and cut the butternut squash. It should be about 1 inch or smaller. Then set it aside on a cutting board (affiliate).

Wash the apple, cut it into about 1-inch pieces, and place it next to the butternut squash cubes.

Now peel and chop the onion into 1-inch pieces or smaller. And add to the cutting board (affiliate).

On the cutting board (affiliate) should be the butternut squash, the apples, and the onions. Now add the olive oil (affiliate) drizzled over the top of the vegetables. If you have a lot of butternut squash, be sure to add more olive oil (affiliate).

Now, sprinkle the apple pie spice on the butternut squash, apple, and onion. Toss on the cutting board (affiliate).

Then, transfer to a lined baking sheet (affiliate).

Then, preheat the oven to 425 degrees and roast the vegetables for 30-40 minutes, turning them at 20 minutes. When done, it should look a little brown, and the onions will be transparent.

Now, drizzle maple syrup over the vegetables in the bowl and toss. Serve at room temperature.