Squash with Apples Cranberries
Celebrate the cozy flavors of fall with this irresistible Squash with Apples and Cranberries recipe—a vibrant, sweet-and-savory side dish that's perfect for your holiday table or any autumn meal. Tender roasted butternut squash is paired with juicy apples, tart cranberries, and a luscious glaze of maple syrup, brown sugar, and warm cinnamon, creating a symphony of seasonal flavors. Garnished with toasted pecans for a delightful crunch, this recipe is as visually stunning as it is delicious. Ready in under an hour and easy to prepare, it’s a crowd-pleaser that's sure to brighten up any dinner spread. Perfect for fall or winter gatherings, this dish effortlessly combines wholesome ingredients and comforting spices for an unforgettable side.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 medium apple (e.g., Honeycrisp or Fuji)
- 1 cup fresh cranberries
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup pecans (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Core the apples and cut them into 1-inch pieces. Leave the skin on for added texture and color.
In a large mixing bowl, combine the cubed squash, apples, and cranberries.
In a small saucepan, melt the butter over low heat. Stir in the brown sugar, maple syrup, cinnamon, salt, and black pepper until fully combined.
Pour the butter mixture over the squash, apple, and cranberry mixture. Toss everything thoroughly to coat evenly.
Spread the mixture out evenly on the prepared baking sheet, ensuring it is in a single layer for even roasting.
Roast in the preheated oven for 35-40 minutes, stirring once halfway through, until the squash is tender and caramelized and the apples are soft.
If using pecans, toast them in a small dry skillet over medium heat for 2-3 minutes until fragrant, then set aside.
Transfer the roasted squash, apples, and cranberries to a serving dish. Sprinkle with toasted pecans (if using) and serve warm.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 115.6 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3329 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
