Sweet Butternut Squash with Apples
Delight your taste buds with the comforting sweetness of this Sweet Butternut Squash with Apples recipe—a cozy side dish perfect for fall gatherings or as a nutrient-packed addition to your dinner table. Featuring roasted cubes of tender butternut squash and caramelized apple slices, this recipe is elevated with a luscious blend of brown sugar, cinnamon, and nutmeg, creating the perfect balance of warmth and sweetness. A drizzle of melted butter and a hint of olive oil enhance the flavors, while optional toasted walnuts add a satisfying crunch. Ready in under an hour with minimal prep, this dish is not only easy to make but also irresistibly delicious. Serve it warm to complement roasted meats or enjoy it on its own as a vegetarian-friendly treat—a true celebration of seasonal produce that your family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 3 medium apples
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.25 teaspoons nutmeg
- 1 tablespoon olive oil
- 0.5 cup walnuts (optional)
Instructions
Preheat your oven to 400°F (200°C). Grease a large baking sheet or line it with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Core the apples and slice them into thin wedges. Peeling the apples is optional based on your texture preference.
In a large mixing bowl, combine butternut squash cubes and apple slices. Drizzle with olive oil and toss to coat evenly.
Melt the butter in a small saucepan or microwave-safe dish. Stir in the brown sugar, cinnamon, salt, and nutmeg until well combined.
Pour the butter mixture over the squash and apples, tossing again to ensure everything is evenly coated.
Spread the squash and apples in a single layer on the prepared baking sheet.
Roast in the preheated oven for 35-40 minutes, or until the squash is fork-tender and the apples are caramelized, stirring halfway through for even cooking.
If using walnuts, toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Add them to the roasted squash and apples just before serving.
Serve warm as a side dish or enjoy as a slightly sweet main course.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 102.5 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3466 mg | 74% | |
*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.
