Quick roasted butternut squash and apples is a cozy, naturally sweet side dish that captures the very best flavors of fall. With tender chunks of squash, crisp roasted apple pieces, warm cinnamon, and a drizzle of maple or honey, this sheet-pan recipe is both simple and satisfying. It comes together in under 40 minutes with just a handful of pantry staples—perfect for weeknight dinners, holiday tables, or meal prep.

Whether you’re pairing it with roasted chicken or using it to top a grain bowl, this recipe adds color, texture, and warmth to any meal.

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🍂 Why You’ll Love This Recipe

Fast & fuss-free: Ready in about 35 minutes
Simple ingredients: Only 6 essentials—nothing fancy
Kid-friendly: Naturally sweet, cozy, and flavorful
Versatile: Great as a side, snack, or bowl topper
Perfect for fall: Apples, cinnamon, and squash = autumn in a bite

🛒 Ingredients

1 butternut squash (1½–2 lbs)
2 apples (such as Envy, Gala, or Honeycrisp)
¼ cup avocado oil or olive oil
1 tbsp honey or maple syrup
1½ tsp ground cinnamon
Salt, to taste (optional)

👩‍🍳 Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

2. Cut the Squash & Apples

Peel squash and remove seeds. Cut into 1-inch cubes.
Core and chop apples into 1-inch cubes (leave skins on for texture).

3. Season

Place squash and apples on the baking sheet.
Drizzle with oil and honey. Sprinkle with cinnamon.
Toss well to coat everything evenly.

4. Roast

Spread into a single layer to avoid overcrowding.
Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.

5. Finish

Taste and sprinkle with salt if desired.
Serve warm or store for later.

🕒 Recipe Details

Prep Time: 12–15 minutes
Cook Time: 20–25 minutes
Total Time: ~35–40 minutes
Servings: 4
Skill Level: Easy

📊 Nutrition Facts (Estimated per serving)

Calories: ~120–130
Protein: ~1g
Fat: ~7g
Carbs: ~15–17g
Sugar: ~6–8g
Fiber: ~3g

💡 Tips & Variations

Add-ins: Toss in chopped pecans or walnuts in the last 5 minutes for crunch
Extra warmth: Add a pinch of nutmeg or pumpkin pie spice
Make it savory: Skip honey and drizzle with balsamic glaze or toss with fresh thyme
Use other squash: Try acorn, delicata, or even sweet potatoes
Apple types: Granny Smith adds tartness; Fuji or Braeburn hold shape well

Quick Roasted Butternut Squash and Apples

A cozy and naturally sweet fall side dish made with roasted squash and apples tossed in cinnamon and honey. Quick, simple, and delicious.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 2

Course: Side Dish

Cuisine: American

Calories: 475

Ingredients Equipment Method Notes

Ingredients

– 1 butternut squash 1½–2 lbs, peeled and cubed
– 2 apples Gala, Envy, or Honeycrisp, cubed with skins on
– ¼ cup avocado oil or olive oil
– 1 tbsp honey or maple syrup
– 1½ tsp cinnamon
– Salt to taste (optional)

Equipment

Baking sheet
– Vegetable peeler
Knife and cutting board

Method

**Preheat Oven** to 375°F and line a baking sheet with parchment paper.
**Chop squash and apples** into 1-inch cubes.
**Toss with oil, cinnamon, and honey** directly on the sheet.
**Spread evenly** and roast for 20–25 minutes, stirring halfway.
**Season to taste** with salt and serve warm.

Notes

– Add pecans or walnuts for crunch
– Try it with sweet potatoes or acorn squash
– Store in fridge for up to 5 days or freeze for 3 months

❓ FAQs

Can I roast the apples and squash at the same time?
Yes—but be sure to cut apples slightly larger or add them after 10 minutes since they cook faster.

How do I store leftovers?
Refrigerate in an airtight container for up to 5 days. Reheat in oven or skillet for best texture.

Can I freeze it?
Yes, freeze for up to 3 months. The texture may soften a bit, but it still tastes great.

What proteins go well with this dish?
Pair with roasted chicken, pork tenderloin, or baked tofu for a balanced plate.