Call this my Apple Butternut Squash Recipe redemption.
O.K., I'm going to say it, the Apple Butternut Squash I served for Thanksgiving last year was a bit disappointing. It was palatable enough, and no one seemed disappointed with it other than me, but you know how it is when you have something in your mind, and it just doesn't come out the way you want... nothing else will do. Being the stubborn determined sort, I planned to make it again this year... only with a trial run first. No matter how many Butternuts had to be sacrificed, I would have it my way... well, the one I had in the pantry was a goner anyway.
Apple Butternut Squash Recipe (the overhaul)
Reminiscing about the less than stellar squash that indelicately graced my table last year, made me realize the dish needed a complete overhaul. The peeled cubed squash would not be squished into a baking dish, it would lounge in the new All-Clad roasting pan I was reviewing, with room to breathe. Rather than butter and brown sugar, olive oil, maple syrup and a bit of cardamom would be the seasoning. The idea was to have better flavor and texture, and a more healthful dish.
I am happy to report I got my way [insert cheesy grin]. I've shared the easy recipe below.
Roasted Apple-Butternut Squash Recipe with Maple Cardamom Glaze
Ingredients
- 8 cups butternut squash peeled, bite size dice
- 1 Granny Smith Apple peeled, cored, diced
- 2 tbs. olive oil
- 2 tbs. maple syrup
- ½ teaspoon cardamom
- ½ teaspoon Kosher salt
Instructions
- Preheat oven to 425 degrees.
- Put butternut squash and apple into a roasting pan.
- Whisk together remaining ingredients. Pour over squash and mix until well coated.
- Put in oven to roast. Turn the squash after 15 minutes. Turn again in 10 minutes, and check on doneness. It will only take about 30 minutes to cook through and get a nice caramelized surface.
- Gently scoop into serving dish.
Notes
Nutrition
Colleen says
Oh amazing I love squash this looks great!
Rachel @ Following In My Shoes says
That sounds so good -- I adore any vegetable roasted!
HilLesha says
I bet this is scrumptious!
Lolo says
I think that looks great!
Tricia Nightowlmama says
Does that ever look tasty.
Stefani says
Looks delicious! I love trying veggies roasted.
Ty @ Mama of 3 Munchkins says
I've never had quash before, but this looks so good to where I now want some.
Robin says
Oh boy does this sound delicious!!
Crystal @ Simply Being Mommy says
I love how small you diced them. They look yummy!
Robin Gagnon says
Thanks, that is the trick to get them to roast so quickly.
Anne - Mommy Has to Work says
I've never had squeash. This looks amazing!
Donna says
I need to add this as a side on Thanksgiving. Yummy!
Marcie W. says
Holy drool, I want some NOW!
Mellisa says
This would be a great Thanksgiving side dish.
Elaina- A Time Out for Mommy says
This looks great!
Alison says
I really love butter nut squash! This looks like it would be divine!
Liz @ A Nut in a Nutshell says
That looks beyond delicious! Invite me over, ok? Serious yum!
Kelly @ A Girl Worth Saving says
Robin, this looks amazing! I'm seriously going to make this.
Maryann says
that sounds super good. And I love that it only has a few ingredients. My new favorite squash is delicata - you could probably do this with it too.
Kathleen says
Looks so yummy and perfect for fall.
Melissa says
Hi, I'm thinking of adding some beets to this recipe to roast with the bs and apple. Do you think that would go together well?
Robin Gagnon says
Golden beets would probably work well. I'm afraid that adding standard beets might not look so great when their color bleeds on the rest. Perhaps roasting the ruby beets separately and mixing either halfway through or post-roasting would make for an attractive dish. Let me know how it works out. The flavors sound like a nice match.
Notorious Spinks says
This dish was good. Love it.