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.
Here are a few more side dish recipes to try:
Slow Cooker Green Bean Casserole
Roasted Butternut Squash
Ingredients
- 1 butternut squash cut into ¾ inch pieces
- 3 green apples cut into ¾ inch pieces
- 2 tablespoon maple syrup
- ¼ cup olive oil
- ¼ cup brown sugar
- ¼ teaspoon sea salt
- 1 cup candied walnuts
Instructions
- Preheat the oven to 375˚F. Put butternut squash and apple pieces in a rimmed jelly roll 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˚F for 15-20 minutes or until squash is tender. Stirring every 5 minutes.
- Sprinkle with sea salt and top with candied walnuts.
Paulette says
Tonia,
About how many cups of cubed butternut squash did you use? On line it says a small squash is about 1 lb. which would equal 1.5 cups. I’m making this for dinner. I’m planning to use 4 cups cubed squash.
Also … your link to the candied walnuts no longer works. She has updated her recipe. You might want to make that adjustment.
Laura says
Do you think this would work with frozen butternut squash? Or, if I bought pre-cubed butternut squash fresh, roughly how much of it would I want to use? Is one butternut squash about equal to the amount of the 3 apples?
Tonia says
Hi Laura,
Yes, you can start with frozen or pre-cut fresh butternut squash. If you go the frozen route, I would allow it to thaw or precook it somewhat so that the apples don’t overcook while roasting. As far as the amount, from what I’ve read online a medium butternut squash would yield about 2 cups diced.
Enjoy!
~Tonia
Adria says
Have you tried it with sweet potato instead of butternut squash?
Tonia says
I’ve never tried it but that would be a delicious combination!
Gloria Eberhart says
Would 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
Yes, you can use plain toasted walnuts. Yes, Fuji apples will work instead of the green apples. Enjoy!
Lisa says
help? 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
Hi 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
I 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
Hi 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
Sorry about that! Not sure how the recipe disappeared from the page but I found it and put it back up. Enjoy! ~Tonia
Sally says
How many apples did you use?
Tonia says
I used three apples. Enjoy!
Polly says
How many servings does the recipe make ?
April Taylor the Healthy Eater says
This 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
I’m not a big fan of walnuts either, I usually substitute pecans instead 🙂
Julie says
Could I use maple syrup instead of maple flavoring? Maybe less brown sugar if I do?
Tonia says
Yes, you can! I used what I had on hand at the time. Yes, you might want to use less brown sugar. Enjoy!
Carolyhn says
Tonia, sounds delicious! Is there any reason you chose maple flavoring over maple syrup?
Tonia says
Hi Carolyhn,
You can use maple syrup too! I just used what I had on hand. Enjoy!
~Tonia
Cristin @ Dollhouse Love says
Making this for dinner tonight. You photos look amazing. Thank you!
Juli says
Never mind. Got it now. Duh!!
Juli says
I’m sorry, where is the recipe?
Dori says
What do you do with walnuts. Does not say in recipe
Tonia says
Hi 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
Tonia,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
The 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!