Roasted Butternut Squash and Sweet Apples Recipe

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Recipes.net Team Published March 20, 2020
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With the autumn season looming in, so is the season for produce such as butternut squash and apples. If you’re familiar with butternut squash, you might have read somewhere that it takes about almost an hour before it reaches a tender texture. With the help of a microwave or even an oven, you wouldn’t need to wait that long. This dish combines a sweet and flavorful taste and is appetizing to the eye. To top it off, add a bit of crumbled blue cheese and some pecans for an added crunch.

How To Make Roasted Butternut Squash and Sweet Apples

  • 2 lb butternut squash (peeled and small cubed)
  • 2 cup granny smith apples (peeled and medium cubed)
  • ½ cup unsalted butter (melted)
  • 2 tbsp fresh lemon juice
  • ½ cup brown sugar
  • 2 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 cup blue cheese (crumbled)
  • 1 cup whole pecans
  • ¼ tsp salt
  1. Preheat the oven to 375 degrees. Place the squash in a microwave safe bowl and cover with plastic wrap. Microwave the squash on high for 6-8 minutes.

  2. In a separate large bowl toss the butter, lemon juice, brown sugar, nutmeg, cinnamon and pecans until evenly coated. Next add the semi-cooked squash to the apple mixture and toss lightly.

  3. Spread the mixture onto a 9X13-inch baking pan, and top with the crumbled blue cheese. Bake at 375 degrees for 30-35 minutes until the squash and apples are tender.

How To Make Roasted Butternut Squash and Sweet Apples

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Preparation Time: 5 mins
Cooking Time: 43 mins
Total Time: 48 mins
Serves:
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Ingredients

  • 2 lb butternut squash, peeled and small cubed
  • 2 cup granny smith apples, peeled and medium cubed
  • ½ cup unsalted butter, melted
  • 2 tbsp fresh lemon juice
  • ½ cup brown sugar
  • 2 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 cup blue cheese, crumbled
  • 1 cup whole pecans
  • ¼ tsp salt

Instructions

  1. Preheat the oven to 375 degrees. Place the squash in a microwave safe bowl and cover with plastic wrap. Microwave the squash on high for 6-8 minutes.

  2. In a separate large bowl toss the butter, lemon juice, brown sugar, nutmeg, cinnamon and pecans until evenly coated. Next add the semi-cooked squash to the apple mixture and toss lightly.

  3. Spread the mixture onto a 9X13-inch baking pan, and top with the crumbled blue cheese. Bake at 375 degrees for 30-35 minutes until the squash and apples are tender.

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Nutrition

  • Calcium: 179mg
  • Calories: 372kcal
  • Carbohydrates: 34g
  • Cholesterol: 43mg
  • Fat: 26g
  • Fiber: 5g
  • Iron: 1mg
  • Potassium: 545mg
  • Protein: 6g
  • Saturated Fat: 11g
  • Sodium: 319mg
  • Sugar: 20g
  • Vitamin A: 12561IU
  • Vitamin C: 27mg
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