Easy Roasted Butternut Squash and Apples
Packed with Vitamin A and fiber, this easy roasted butternut squash and apple recipe is a simple, slightly sweet side dish the entire family will love!
Servings 4 people
- 1 15-ounce package pre-cut Butternut Squash (or 1 pound chopped)
- 2 small apples small apples (try Jonnagold or Braeburn), cored and chopped into chunks
- 2 tbsp Extra Virgin Olive Oil
- coarse salt & pepper to taste
Preheat oven to 400°F.
Spread the squash and cut apples onto a large sheet pan in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
Roast 20 minutes, turning once, until the squash and apples are caramelized. Remove from the pan and serve.
Tips for roasting butternut squash:
Spread the squash and apples onto a large sheet pan.
Leave plenty of room for the chunks to roast. Crowding the pan or adding too much oil will cause the squash to steam - not get the nice browning that gives so much flavor.
TIP: Top with a drizzle of honey or fresh chopped thyme, rosemary or sage for extra flavor.
Calories: 152kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 479mg | Fiber: 4g | Sugar: 10g | Vitamin A: 12094IU | Vitamin C: 27mg | Calcium: 59mg | Iron: 1mg