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Home » Recipes » Side » Roasted Butternut Squash with Green Apples and Candied Walnuts

Roasted Butternut Squash with Green Apples and Candied Walnuts

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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.

Roasted Butternut Squash Green Apples Candied Walnuts

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.

Butternut Squash Apples 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.

Butternut Squash and Apples on Pan

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.

Roasted Butternut Squash Cubes

Bake at 375 for about 20 minutes, stirring every 5 minutes.

Butternut Squash and Apples Side in Dish

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:

Strawberry Jello Salad

Slow Cooker Mashed Potatoes

Slow Cooker Green Bean Casserole

Creamy Veggie Casserole

Continue to Content
Roasted Butternut Squash Green Apples Candied Walnuts

Roasted Butternut Squash

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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.

Ingredients

  • 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

Instructions

  1. Put butternut squash and apple pieces in pan.
  2. Whisk together olive oil and maple syrup or maple flavoring. Drizzle over butternut squash and apple pieces.
  3. Sprinkle with brown sugar.
  4. Bake at 375 for 15-20 minutes or until squash is tender. Stirring every 5 minutes.
  5. Sprinkle with sea salt and top with candied walnuts.
Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 257Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 147mgCarbohydrates: 33gFiber: 4gSugar: 25gProtein: 2g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

© Tonia
Cuisine: American / Category: Side Dish
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Comments

  1. Paulette says

    October 15, 2020 at 2:58 pm

    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.

    Reply
  2. Laura says

    May 30, 2020 at 3:31 pm

    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?

    Reply
    • Tonia says

      June 1, 2020 at 11:49 am

      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

      Reply
  3. Adria says

    November 26, 2019 at 3:58 pm

    Have you tried it with sweet potato instead of butternut squash?

    Reply
    • Tonia says

      November 26, 2019 at 5:39 pm

      I’ve never tried it but that would be a delicious combination!

      Reply
  4. Gloria Eberhart says

    August 21, 2018 at 2:18 pm

    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?

    Reply
    • Tonia says

      August 22, 2018 at 11:43 am

      Yes, you can use plain toasted walnuts. Yes, Fuji apples will work instead of the green apples. Enjoy!

      Reply
  5. Lisa says

    November 14, 2017 at 7:14 pm

    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?

    Reply
    • Tonia says

      November 15, 2017 at 12:23 pm

      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

      Reply
      • Lisa says

        November 16, 2017 at 8:30 pm

        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.

        Reply
  6. Tess says

    November 12, 2017 at 4:55 pm

    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

    Reply
    • Tonia says

      November 12, 2017 at 11:56 pm

      Sorry about that! Not sure how the recipe disappeared from the page but I found it and put it back up. Enjoy! ~Tonia

      Reply
  7. Sally says

    September 26, 2017 at 1:55 pm

    How many apples did you use?

    Reply
    • Tonia says

      September 27, 2017 at 1:48 pm

      I used three apples. Enjoy!

      Reply
  8. Polly says

    March 26, 2016 at 12:48 pm

    How many servings does the recipe make ?

    Reply
  9. April Taylor the Healthy Eater says

    November 4, 2014 at 9:07 am

    This is such an easy and light recipe, perfect for me. 🙂 However, walnut is not my biggest favorite. Is this also good with peanut?

    Reply
    • HollyMolly says

      October 12, 2015 at 1:18 pm

      I’m not a big fan of walnuts either, I usually substitute pecans instead 🙂

      Reply
  10. Julie says

    October 20, 2014 at 6:24 pm

    Could I use maple syrup instead of maple flavoring? Maybe less brown sugar if I do?

    Reply
    • Tonia says

      October 20, 2014 at 7:18 pm

      Yes, you can! I used what I had on hand at the time. Yes, you might want to use less brown sugar. Enjoy!

      Reply
  11. Carolyhn says

    October 12, 2014 at 11:15 am

    Tonia, sounds delicious! Is there any reason you chose maple flavoring over maple syrup?

    Reply
    • Tonia says

      October 20, 2014 at 6:29 pm

      Hi Carolyhn,
      You can use maple syrup too! I just used what I had on hand. Enjoy!
      ~Tonia

      Reply
  12. Cristin @ Dollhouse Love says

    September 30, 2014 at 9:12 am

    Making this for dinner tonight. You photos look amazing. Thank you!

    Reply
  13. Juli says

    February 14, 2014 at 3:19 pm

    Never mind. Got it now. Duh!!

    Reply
  14. Juli says

    February 14, 2014 at 3:19 pm

    I’m sorry, where is the recipe?

    Reply
  15. Dori says

    November 6, 2013 at 6:15 pm

    What do you do with walnuts. Does not say in recipe

    Reply
    • Tonia says

      November 6, 2013 at 7:13 pm

      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

      Reply
  16. Anna Bennett says

    November 5, 2013 at 11:41 am

    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.

    Reply
    • Tonia says

      November 5, 2013 at 9:07 pm

      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!

      Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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