Roasted Butternut Squash With Apples

Anne Lawton
by Anne Lawton
6 to
45 min

Roasted butternut squash has all of the flavors of fall. It's made with chunks of butternut squash and apples that are tossed together in extra virgin olive oil then roasted until they are caramelized on the outside and melt in your mouth tender on the inside. It’s an excellent side dish for your next holiday meal. Sweet and tart apples are the perfect match for sweet butternut squash. The addition of fresh sage brings it all together making this the perfect side dish for weeknight meals too.

Roasted Butternut squash with apples is so easy to make!

Serve roasted butternut squash with your favorite roast

Save leftovers for lunch during the week!

Roasted Butternut Squash With Apples
Recipe details
  • 6  to
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 medium butternut squash, peeled and chopped into ¾ to 1 inch chunks
  • 1 to 2 apples chopped into ¾ to 1 inch chunks
  • 3 tablespoons fresh chopped sage
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon maple syrup
Butternut Squash & Apples
Place a rack in the center of the oven and pre-heat it to 400 degrees f.
Line a baking sheet with parchment paper.
Cut up the squash and apples into 1 inch sized chunks and place them into a mixing bowl.
Add the cinnamon, syrup and oil - mix everything together.
Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
Remove the pan from the oven, add the chopped sage and toss everything together.
Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.
  • Substitute butternut squash with any of these in this recipe: acorn squash, sugar pumpkin, delicata squash, or sweet potatoes.
  • The best apple to use in this recipe is Granny Smith Apples or Honeycrisp Apples But any type of apple will work in this recipe. Use one variety or combine apple varieties.
  • Substitute maple syrup with an equal amount of honey, coconut or brown sugar.
  • Recipe Variations
  • Butternut Squash and Pears Instead of apples, replace the apples with pears or use a mix of both!
  • Change up the Herbs. Instead of sage, add fresh thyme or fresh rosemary.
  • Add Nuts. Sprinkle the roasted butternut squash with toasted walnuts or pecans.
  • Spice it up. Add a pinch of cayenne pepper and an extra half teaspoon ground cinnamon when you add the sage.
  • Brighten it up. Just before serving stir in a splash of fresh lemon juice or balsamic vinegar.
Anne Lawton
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