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Maple Roasted Butternut Squash and Apples

Maple Roasted Butternut Squash and Apples

Angela Sellari
The flavors of the season come together beautifully in this recipe for Maple Roasted Butternut Squash and Apples. It's wonderful as a side dish or as a delicious meatless entree. A healthy, easy, vegetarian dish for fall.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 servings
Calories 308 kcal

Ingredients
  

  • 1 large butternut squash peeled, seeded, cut into 1 inch pieces
  • 3 granny smith apples cored, peeled, and chopped into 1 inch pieces
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 1/2 cup chopped toasted pecans

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a small bowl mix together olive oil and maple syrup, set aside. Arrange butternut squash pieces and apple pieces in a single layer on a baking sheet. Drizzle the oil/syrup mixture over the top, and toss well to coat. Spread pieces into an even layer. Sprinkle brown sugar over the top of the squash and apples.
  • Place in oven and bake for 25-­30 minutes; flipping once at the halfway mark.
  • Remove from oven and sprinkle toasted pecans over the top.
  • Serve and enjoy!

Nutrition

Calories: 308kcalCarbohydrates: 52gProtein: 3gFat: 13gSaturated Fat: 1gSodium: 11mgFiber: 8g
Keyword Maple Roasted Butternut Squash and Apples
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