Sweet and savory Roasted Butternut Squash and Apples is a perfect side dish for a holiday menu but easy enough for any night of the week. This fun spin on traditional roasted butternut squash is loaded with fall flavors.
More vegetable side dish recipes we love include Roasted Carrots and Potatoes and Sautéed Spinach with Garlic and Lemon.
Why You’ll Love This Recipe
- Easy Holiday Side Dish – Roasted squash and apples pairs perfectly with turkey, ham, or beef for your next holiday gathering.
- Paleo Recipe – Just 5 simple ingredients that are readily available.
- Budget-Friendly – Take advantage of fall produce prices while butternut squash and apples are a great deal.
Ingredients and Substitutions
- Butternut squash – Choose a squash that is smooth and uniform in color. A small 1 1/2 to 2 pound butternut squash will yield enough cubed squash for this recipe.
- Apples – I like to use crisp-sweet apples with pretty color like Envy, Gala, or Honeycrisp.
- Oil – I use avocado oil but you can substitute olive oil if that’s what you have on hand.
- Honey – A small amount of honey accents the sweet squash and apples perfectly.
- Cinnamon – Keep it simple with cinnamon or add additional spices like nutmeg, all-spice and cloves.
- Salt – Optional and only if you aren’t following the paleo diet. Taste before salting and you may find it doesn’t need any at all!
Prepping the Squash and Apples
- Using a sharp knife, slice the butternut squash in half and remove the seeds. See below for my cutting and peeling tips.
- Next, cut it into 1 inch cubes.
- Cut the unpeeled apples into 1 inch cubes.
Tips for Cutting and Peeling Butternut Squash
The most important tip is to be sure that you’re using a very sharp chef’s knife. Butternut squash is very thick with tough skin and you should not attempt to cut with a dull knife.
First, slice about ¼-inch off the ends of the squash to create a flat, stable base. Then, use one of the following methods to peel the squash before slicing it in half.
- Use a vegetable peeler to peel the skin off the butternut squash in downward strokes. You may need to use a sharp paring knife to trim some areas of the squash that are difficult to peel.
- Some people prefer to use a sharp knife to peel the entire squash.
After peeling, stand the squash up on the larger flat bottom and use a sharp chef’s knife to cut it down through the center, lengthwise. Once halved, cut the squash into long 1-inch thick strips and then cut the strips into 1-inch cubes.
Slightly softening butternut squash in advance can make it a bit easier to peel. To try this, poke the squash all over with a fork, slice off both ends, and microwave it for 3 to 4 minutes. Let it rest until cool enough to handle, then use either a vegetable peeler or sharp knife to peel the skin.
How to Make Roasted Butternut Squash and Apples
- Place the squash and apples on a parchment paper-lined baking sheet.
- Drizzle the oil, honey, and cinnamon over the top and stir with a spatula or your hands until the squash and apples are well coated.
- Place the baking sheet in a preheated 375 degree F oven and cook for 20 minutes or until the squash is tender. Stir once about halfway through the cooking time to ensure even roasting.
- Remove from the oven and season with salt, if desired, and serve.
What to Serve with Roasted Butternut Squash and Apples
For a delicious Thanksgiving meal, pair it with Herb Roasted Rurkey, Cornbread Stuffing with Apples and Sausage, and Instant Pot Garlic Mashed Potatoes.
Make use of any leftovers and serve them with easy Air Fryer Chicken Leg Quarters or this Air Fryer Ribeye Steak. Both are made fast and easy in the air fryer.
More Squash Recipes
- Spaghetti Squash Shrimp Scampi
- Zucchini Lasagna
- Roasted Butternut Squash Soup
- Roasted Acorn Squash Seeds
Roasted Butternut Squash and Apples
- 1 small butternut squash, 1 ½ to 2 pounds
- 2 apples, like Envy, Gala, or Honeycrisp, unpeeled
- ¼ cup avocado oil, can substitute olive oil
- 1 tablespoon honey
- 1 ½ teaspoon cinnamon
- salt, optional and to taste
- Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.
Cube the Butternut Squash and Apples
- Slice about ¼-inch off the ends of the squash to create a flat, stable base. Then, use a vegetable peeler or paring knife to peel the squash in downward strokes. You may need to use a small paring knife to trim any remaining skin.
- After peeling, stand the squash up on the larger flat bottom and use a sharp chef's knife to cut it down through the center, lengthwise. Once halved, use a spoon to scoop out the seeds. Then, cut the squash into long 1-inch thick strips and then cut the strips into 1-inch cubes.
- Cut the unpeeled apples into 1-inch cubes,
Roast the Butternut Squash and Apples
- Transfer the squash and apples to the prepared baking sheet.
- Drizzle the avocado oil, honey, and cinnamon over the top, then use a spatula or your hands to mix them around so everything gets coated.
- Place the baking sheet in the oven and cook for 20 minutes or until the squash and apples are tender.
- Remove from the oven. Taste and season with salt to taste, if desired.
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