Roasted Butternut Squash & Apples

Diet and nutritionDiet and meal planningCKD diet

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.
Meal TypeSalad, Side dish 
DietsDairy free, Gluten free, Low phosphorus, Low sodium 
Ingredients
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
  1. On a large baking sheet, toss squash, apples and onion with 2 tablespoons olive oil, thyme, cinnamon, black pepper and salt.
  2. Bake at 375’F for 40-45 minutes, until vegetables are tender.
  3. 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
  • 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