Recipe by: Melanie Betz MS, RD, CSR, FNKF, FAND
Warm butternut squash and apples roasted with thyme, cinnamon, and a touch of maple syrup. A simple and delicious fall side dish.
Ingredients
Yield:
Yield
16 servings
- 1 medium butternut squash (2 ½ pounds), peeled & chopped into ½” cubes
- 4 large apples, cored & chopped into ½” pieces
- 1 onion, ½” pieces
- 4 tablespoons olive oil, divided
- 2 teaspoons dried thyme
- 2 teaspoons ground cinnamon
- ½ teaspoon black pepper
- 2 pinches salt
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar (may substitute for pomegranate, blueberry or other fruit flavored vinegars)
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Directions
Nutritional InformationPrep: 10 min, Cook: 40 min, Total: 50 min
- On a large baking sheet, toss squash, apples and onion with 2 tablespoons olive oil, thyme, cinnamon, black pepper and salt.
- Bake at 375’F for 40-45 minutes, until vegetables are tender.
- Whisk together remaining 2 tablespoons olive oil, syrup and vinegar. Pour over cooked vegetables and toss to coat.
- If necessary, lower the potassium content by halving the amount of squash used with more apples.
- To make this recipe feel extra special, mix in a handful of unsweetened dried cranberries with the vegetables before roasting.
- To cut the added sugar, reduce or omit maple syrup. This recipe is still delicious!
- Calories 98
- Carbohydrates 18 mg
- Dietary Fiber 4 g
- Total Sugars 1.5 g
- Protein 1 g
- Fat 4 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Cholesterol 0 mg
- Sodium 14 mg
- Potassium 280 mg
- Calcium 42 mg
- Iron 1 mg
- Phosphorus 75 mg
- Vitamin D 0mcg