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.
Equipment
- Baking sheet
- - Vegetable peeler
- Knife and cutting board
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)
Instructions
- **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
- Try it with sweet potatoes or acorn squash
- Store in fridge for up to 5 days or freeze for 3 months