Roasted Butternut Squash & Apples

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)

Directions

Prep: 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!

Nutritional Information