Spiced Maple Roasted Apples and Squash

The fall is definitely my favorite time of the year for produce. Sure, I love tomatoes and peppers in the summer. But, what really gets me excited is colder weather produce… Broccoli, cauliflower, kale, and especially squash and apples.

I’m not too picky when it comes to squash… I love pumpkin, but I also really enjoy butternut squash. One of my husband’s favorite butternut squash recipes is creamy butternut soup. And, I like it too. But, I find that I tire quickly of the pureed texture of soup. I like food that I can chew!

So, lately, I’ve been opting to roast the squash. It’s great alone, but I especially love it combined with apples. Last week when I roasted it, I knew that I wanted to toss it on a salad with some gorgonzola cheese. Since I love something a little sweet with salty gorgonzola, I added some maple syrup and warm spices to the squash and apples before I roasted them… Just enough to add some extra flavor without going overboard!

You can enjoy the roasted squash and apples alone as a side dish (and I think it would make a lovely side dish for Thanksgiving or a nice fall dinner), but I especially loved it on a salad with some gorgonzola, walnuts, and a quick vinaigrette.  Either way, it’s packed with fall flavor. What could be wrong with that?

Spiced Maple Roasted Apples and Squash
(Makes 2-4 servings)

  • 2 apples
  • 1 small butternut squash
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of Kosher salt

Preheat the oven to 375°F.

While the oven is preheating, core the apples and cut the apples into bite-sized pieces (I prefer to leave the apple skin on).  Peel the butternut squash, discard the seeds, and cut it into bite-sized pieces.

Combine the apples and squash in a mixing bowl. Drizzle with the olive oil and maple syrup.  Sprinkle the cinnamon and ginger on top and add a pinch of Kosher salt. Toss to evenly coat the squash and apples.

Transfer the squash and apples to a baking sheet and roast for about 45 minutes.  Serve immediately.

24 Responses to Spiced Maple Roasted Apples and Squash

  1. I like food I can chew too, maybe that’s why I LOVE salad. I can chew and chew and chew MOUNDS of it. And a salad like this, count me in!

  2. What a scrumptious combination of seasonal fall flavors! I am planning a trip to an apple orchard and this salad is a great way to incorporate my bounty into a dinner salad. Thinking of adding a warm bowl of homemade soup and crusty bread for a lovely autumn meal.

  3. Butternut squash is my favorite fall veggie and I especially love to pair it with something sweet – maple syrup or brown sugar work perfectly!

  4. I made this last night – it was simple, worked wonderfully as a side dish for a cauliflower bake, plus the house smelled sooo nice! Thank you!

  5. p.s. Leftovers plus walnuts went on a salad today as suggested, but minus gorgonzola, which I dislike. Didn’t miss it!

  6. I made this for dinner tonight. Popped it on top of some rocket and lettuce leaves and added the walnuts as suggested. I served it alongside some maple glazed paneer and it was perfect! Thanks for sharing the recipe!