Description
A cozy and wholesome fall side dish with roasted butternut squash, sweet apples, cinnamon, and vanilla. Topped with pecans, raisins, and cranberries for the perfect autumn flavor.
Ingredients
- 1 ½ pounds butternut squash, peeled, seeded, and cubed (about 2 cups)
- 2 gala apples, peeled, cored, and diced
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar or honey
- 2 tablespoons butter, chopped into small pieces
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup raisins
- ¼ cup pecans, roughly chopped
- ¼ cup dried cranberries
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a covered baking dish.
- In a large bowl, combine butternut squash, apples, cinnamon, vanilla, brown sugar, salt, and pepper. Toss to coat evenly.
- Transfer mixture to baking dish and dot butter pieces over the top.
- Cover and bake for 15 minutes. Remove, stir in raisins, cranberries, and pecans, then cover and bake another 15 minutes or until squash is tender and caramelized.
- Stir before serving and enjoy warm as a comforting fall side dish or light meal.
Notes
Cut squash and apples evenly for best texture. Use maple syrup for natural sweetness or coconut oil for a vegan option. Great make-ahead dish that reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American