Roasted Butternut Squash and Apples are the warm aromas and tastes of fall is one dish. Simple ingredients with deep roasted flavors.
Having lived in South Florida for over 10 years now, we don’t measure fall by cooling temperatures or falling leaves. But rather, we measure it by the flavors of seasonal ingredients. We are transplants from over 22 years in central Pennsylvania so we are no strangers to the changing season. Fall was always a special time that brings families together for the start of the holiday season. Butternut squash is a favorite and hearty winter vegetable. When paired with crisp fall apples, it’s the perfect marriage of savory, sweet and a bit tangy.
Nothing makes your home more comforting than the aroma of cinnamon and pumpkin pie, which are two of the ingredients I use in this dish. Along with a little extra virgin olive oil and salt and pepper, it’s deep roasted flavors are like a big hug from family.
Sage is a favorite fall herb because its strong flavors stand up to pork, chicken, turkey and duck…all perfect roasting meats. I think sage is under-used. I like to use it in soups and stews to give a more earthy flavor.
Roasted Butternut Squash and Apples
The warm flavors of fall in one dish – butternut squash, apples, cinnamon and pumpkin pie spice.
- 1 butternut squash – peeled and cut into cubes.
- 3 large apples – sliced with skin on
- 2 TBS extra virgin olive oil
- 1 TBS cinnamon
- 1.5 TBS pumpkin pie spice
- 12/ teaspoon salt
- 1/2 teaspoon pepper
- Fresh sage for garnish
- Preheat oven to 450°
- Toss squash, apples, oil and spices together.
- Bake on a parchment paper lined cookie sheet for 35-45 minutes.
- Garnish with fresh sage.