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Maple Roasted Butternut Squash and Apples

Maple Roasted Butternut Squash and Apples

About a Mom
5 from 1 vote
Servings 4 servings


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


  • 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!
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