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Roasted butternut squash and apples are delicious on their own but adding this simple maple vinaigrette makes them over the top delicious.
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When it’s cold outside, you may be more in the mood for a warm side instead of cold salads & sides. In that case, try this easy and delicious butternut squash and apple mix, roasted until tender and topped with a sweet and tangy dressing. You will totally love it and everyone will be asking for seconds.
This is a flavorful and easy Fall side dish. It’s delicious served with turkey, chicken, pork or fish. The combination of butternut squash, apples, kale, and dried cranberries is perfect for Thanksgiving and any other holiday during this colder season. You can also enjoy it as a side for an everyday meal. If you would like to double the recipe to feed a crowd, you can add another baking sheet.
How Long to Roast Butternut Squash
You can roast the butternut squash cubes and apples at 400 F for about 30 – 35 minutes total until squash is tender. You can season it with salt and pepper, and some fresh thyme.
Maple Vinaigrette
This simple sweet and tart maple vinaigrette gives this easy side dish so much flavor! It’s also great over salmon, shrimp, baked chicken or your favorite green salad.
What to Serve With Maple Glazed Roasted Butternut Squash and Apples
You can serve this oven-roasted butternut squash and apples dish with chicken, salmon, pork or turkey. It’s the perfect side dish for Thanksgiving – it’s festive, delicious and impressive! Everyone will be asking for seconds.
More Butternut Squash Recipes
More Thanksgiving Side Dishes
- Green Beans with Bacon
- Roasted Root Vegetables
- Roasted Honey Glazed Carrots
- Sweet Potato Casserole with Pecan Topping
- Creamy Scalloped Potatoes
- Mashed Potatoes
- Roasted Beet and Apple Salad
- Harvest Butternut Squash Quinoa Salad
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Roasted Butternut Squash and Apples
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Ingredients
- 1 medium butternut squash (about 1.5 lbs – 2lbs), peeled and chopped into 1 " cubes
- 1 Granny Smith apple, peeled and julienned
- a bunch of kale
- ⅓ cup dried cranberries
Maple Vinaigrette
- ¼ cup maple syrup
- ¼ cup olive oil
- 2 Tablespoon white wine vinegar
- 1 Tablespoon fresh lemon juice
- zest of 1 lemon
- 1 Tablespoon fresh thyme
- 1 teaspoon salt and pepper, each
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper or foil.
- In a small bowl, whisk together the maple syrup, oil, white vinegar, lemon juice and lemon zest, thyme, salt and pepper.
- Place the cubed butternut squash, apple slices on the prepared baking sheet. Season with salt and pepper and drizzle half of the vinaigrette. Toss everything and roast for about 30 -35 minutes, or until the butternut squash is done. A couple of minutes before the time is up, add chopped kale to the sheet and toss everything.
- Combine the roasted butternut squash, apples and kale in a large bowl or dish. Pour the remaining half of the vinaigrette and toss everything to coat. Season with salt and pepper if necessary. Top with dried cranberries.
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Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
This recipe sounds absolutely delightful! I love the combination of roasted butternut squash and apples—perfect for fall. I can already imagine the sweet and savory flavors coming together. Can’t wait to try it out!
I tried this recipe last night and it was a hit! The combination of the sweet butternut squash and the tart apples is just perfect. I love how it’s both delicious and healthy. Can’t wait to make it again! Thanks for sharing!