Quick Roasted Butternut Squash and Apples

Here is my favorite roasted butternut squash and apples recipe, with tender chunks of sweet squash, crisp apple pieces, warm cinnamon, and a drizzle of maple syrup that brings everything together.

This side dish has become a regular on our dinner table during fall and winter. My kids actually ask for seconds, which is saying something when it comes to vegetables. Plus, it makes the whole house smell amazing while it’s roasting in the oven.

What Kind of Butternut Squash Should I Use?

Any butternut squash will work for this recipe, but smaller ones (around 1 ½ to 2 pounds) are easier to handle and tend to have sweeter, more tender flesh. When picking one out at the store, look for a squash that feels heavy for its size and has a tan, matte skin without any soft spots or green patches. The neck of the squash should be long and thick since that’s the part with the most usable flesh. If you can only find a larger squash, no problem – just use what you need for the recipe and save the rest for soup or another dish.

Options for Substitutions

This simple roasted dish is pretty forgiving when it comes to swaps:

• Butternut squash: If butternut squash isn’t available, try acorn squash, delicata squash, or even sweet potatoes. They’ll all roast beautifully with similar cooking times.
• Apples: While Envy, Gala, or Honeycrisp work great, you can use any firm apple variety like Granny Smith, Fuji, or Braeburn. Just avoid soft apples like Red Delicious as they might get too mushy.
• Avocado oil: Olive oil works perfectly as mentioned, but you can also use melted coconut oil or vegetable oil if that’s what you have on hand.
• Honey: Maple syrup is a great substitute and adds a nice fall flavor. You can also use brown sugar or agave nectar – just start with a bit less since some are sweeter than honey.
• Cinnamon: Feel free to mix things up with pumpkin pie spice, apple pie spice, or add a pinch of nutmeg and ginger for extra warmth.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting butternut squash is cutting the pieces too large or unevenly, which leads to some pieces being perfectly tender while others remain hard and undercooked – aim for uniform 1-inch cubes so everything finishes at the same time.

Another common error is adding the apples at the same time as the squash, but since apples cook much faster, they’ll turn to mush while the squash is still roasting – add the apple pieces about 15-20 minutes after the squash has started cooking.

Don’t skip preheating your oven to at least 425°F and make sure to spread everything in a single layer on the baking sheet, as overcrowding will cause steaming instead of the caramelized edges you want.

For extra flavor, toss the squash with the oil and seasonings first, then drizzle the honey over everything just before the last 10 minutes of roasting to prevent burning.

What to Serve With Roasted Butternut Squash and Apples?

This sweet and savory side dish pairs beautifully with roasted chicken or pork tenderloin – the honey and cinnamon flavors really complement those proteins. I love serving it alongside a simple arugula salad with toasted walnuts and a light vinaigrette to balance out the sweetness. For a cozy fall dinner, try it with some wild rice pilaf or quinoa to make it more filling. You can also crumble some goat cheese or feta on top right before serving for a creamy, tangy contrast that takes this dish to the next level.

Storage Instructions

Refrigerate: This roasted butternut squash and apple combo keeps really well in the fridge for up to 5 days in an airtight container. I love having it prepped ahead because it makes such a great side dish throughout the week, and the flavors actually get even better after a day or two.

Freeze: You can definitely freeze this dish for up to 3 months in freezer-safe containers or bags. Just let it cool completely first, and when you’re ready to use it, thaw it overnight in the fridge. The texture will be a bit softer after freezing, but it’s still delicious.

Warm Up: To serve your leftovers, you can enjoy them cold straight from the fridge, or warm them up in the oven at 350°F for about 10-15 minutes until heated through. I sometimes toss them in a skillet with a little butter for a few minutes too – both ways work great!

Preparation Time	15-20 minutes
Cooking Time	20 minutes
Total Time	35-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 430-520
• Protein: 3-4 g
• Fat: 27-31 g
• Carbohydrates: 55-65 g

Ingredients

• salt, to taste
• 1 butternut squash (about 1.5-2 lbs, peeled and cut into 1-inch cubes)
• 2 apples (cored and cut into 1-inch pieces, a firm-sweet variety like Honeycrisp or Fuji works best)
• 1/4 cup avocado oil (or any other light, neutral oil)
• 1.5 tsp ground cinnamon
• 1 tbsp honey

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 375 degrees F (190°C).

Line a large rimmed baking sheet with parchment paper to prevent sticking and make for easier cleanup.

Step 2: Peel and Cut the Squash and Apples

• 1 butternut squash (1 1/2 to 2 lb)
• 2 apples (Envy, Gala, or Honeycrisp, skins on)

Slice about ¼-inch off both ends of the butternut squash to create a flat base.

Use a vegetable peeler or paring knife to peel the squash in downward strokes, and trim off any remaining skin if needed.

Stand the peeled squash up and carefully slice it in half lengthwise.

Use a spoon to scoop out the seeds, then cut the squash into long, 1-inch thick strips and further cube the strips into 1-inch pieces.

Next, cut the apples into 1-inch cubes, leaving their skins on for extra texture and flavor.

Step 3: Season the Squash and Apples

• cubed butternut squash and apples from Step 2
• 1/4 cup avocado oil or olive oil
• 1 tbsp honey
• 1 1/2 tsp ground cinnamon

Transfer the cubed butternut squash and apples to the prepared baking sheet.

Drizzle the avocado oil over them, then add honey and ground cinnamon.

Use a spatula or your hands to toss everything together until all pieces are evenly coated.

I find mixing with your hands helps get everything nicely coated for the best flavor.

Step 4: Roast the Squash and Apples

• seasoned squash and apples from Step 3

Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the squash and apples are tender when pierced with a fork.

Roasting brings out the natural sweetness of both the squash and apples.

Step 5: Finish and Season to Taste

• salt, to taste (optional)

Remove the baking sheet from the oven.

Taste the roasted squash and apples and, if desired, sprinkle with salt to bring out the flavors.

Serve warm.