This roasted butternut squash recipe includes green apples and candied walnuts. Serve this vegetable side dish with your holiday dinner for a taste of fall.
Even though it is quite chilly here in Minnesota, I am still hanging onto fall! Last weekend we drove along the Mississippi River Valley, to check out the fall colors.
According to the Minnesota DNR, it is one of the only places left in Minnesota that has color still. With that in mind, I created a fall dish of Roasted Butternut Squash with Green Apples and Candied Walnuts.
I created a recipe using 3 of the seasonal ingredients from the fall seasonal menu. I chose butternut squash, green apples, and candied walnuts.
Next, I peeled and sliced the butternut squash. Then, I cut up the green apples. Whisk maple flavoring into olive oil and drizzle over the butternut squash and apple mixture. Sprinkle with brown sugar.
Bake at 375 for about 20 minutes, stirring every 5 minutes.
Serve the butternut squash and apples while warm.
Remove from the oven, place into dishes and top with candied walnuts.
- 1 butternut squash, cut into ¾ inch pieces
- 3 green apples cut into ¾ inch pieces
- 2 tbsp maple syrup
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 1/4 tsp sea salt
- 1 cup candied walnuts
Put butternut squash and apple pieces in pan.
Whisk together olive oil and maple syrup or maple flavoring. Drizzle over butternut squash and apple pieces.
Sprinkle with brown sugar.
Bake at 375 for 15-20 minutes or until squash is tender. Stirring every 5 minutes.
Sprinkle with sea salt and top with candied walnuts.
Wondering how to make candied walnuts? I used this recipe: DIY Brown Sugar Candied Walnuts by Bright Eyed Baker
Gloria Eberhart says
August 21, 2018 at 2:18 pmWould love to make this recipe but have 2 diabetics in my family. Candied nuts would add too much sugar, would plain toasted walnuts work? I plan on using the brown sugar with maple flavoring.
also, may I sub Fuji apples for the green apples?
Tonia says
August 22, 2018 at 11:43 amYes, you can use plain toasted walnuts. Yes, Fuji apples will work instead of the green apples. Enjoy!
Lisa says
November 14, 2017 at 7:14 pmhelp? In making this recipe, my squash and apples were swimming in liquid, and my oven was extra smokey after being in only 10 minutes. I know I put in the right amounts of oil/sugar/maple – what did I do wrong?
Tonia says
November 15, 2017 at 12:23 pmHi Lisa,
Since the recipe calls for 1/4 cup of olive oil, I’m guessing the liquid must be from the squash and apples? Did you continue baking it? How did it turn out in the end?
~Tonia
Lisa says
November 16, 2017 at 8:30 pmI poured off a small ramekin worth of liquid, about 1/4 cup, and continued baking it. The flavor was great. I topped it with candied walnuts and dried cranberries.
Tess says
November 12, 2017 at 4:55 pmHi Tonia,
I made this recipe last year and it was delicious. When I returned to the website this year, I can’t find the actual recipe proportions. How many apples, how much brown sugar? If you still have this information, could you please share it? I would like to make this for Thanksgiving.
Tess
Tonia says
November 12, 2017 at 11:56 pmSorry about that! Not sure how the recipe disappeared from the page but I found it and put it back up. Enjoy! ~Tonia
Sally says
September 26, 2017 at 1:55 pmHow many apples did you use?
Tonia says
September 27, 2017 at 1:48 pmI used three apples. Enjoy!
Polly says
March 26, 2016 at 12:48 pmHow many servings does the recipe make ?
April Taylor the Healthy Eater says
November 4, 2014 at 9:07 amThis is such an easy and light recipe, perfect for me. 🙂 However, walnut is not my biggest favorite. Is this also good with peanut?
HollyMolly says
October 12, 2015 at 1:18 pmI’m not a big fan of walnuts either, I usually substitute pecans instead 🙂
Julie says
October 20, 2014 at 6:24 pmCould I use maple syrup instead of maple flavoring? Maybe less brown sugar if I do?
Tonia says
October 20, 2014 at 7:18 pmYes, you can! I used what I had on hand at the time. Yes, you might want to use less brown sugar. Enjoy!
Carolyhn says
October 12, 2014 at 11:15 amTonia, sounds delicious! Is there any reason you chose maple flavoring over maple syrup?
Tonia says
October 20, 2014 at 6:29 pmHi Carolyhn,
You can use maple syrup too! I just used what I had on hand. Enjoy!
~Tonia
Cristin @ Dollhouse Love says
September 30, 2014 at 9:12 amMaking this for dinner tonight. You photos look amazing. Thank you!
Juli says
February 14, 2014 at 3:19 pmNever mind. Got it now. Duh!!
Juli says
February 14, 2014 at 3:19 pmI’m sorry, where is the recipe?
Dori says
November 6, 2013 at 6:15 pmWhat do you do with walnuts. Does not say in recipe
Tonia says
November 6, 2013 at 7:13 pmHi Dori,
Sorry about that! I have it in the blog post but forgot to put it into the recipe. You just put the candied walnuts on the dish before serving. Wondering how to make candied walnuts? Here is a couple of great recipes: http://www.simplyrecipes.com/recipes/candied_walnuts/ http://www.brighteyedbaker.com/2012/06/04/diy-brown-sugar-candied-walnuts/
Thanks for stopping by,
~Tonia
Anna Bennett says
November 5, 2013 at 11:41 amTonia,I wish our printer was working. I would love to print out all the recipes that you share with us.
The only ones that I personally would not print are the ones that have Shrimp & Mushrooms.
And we never do Guacamole in my family.
Tonia says
November 5, 2013 at 9:07 pmThe good news is that you probably won’t see any shrimp or mushrooms recipes here. But the bad news is that I love guacamole! Thanks Anna!