Fabulous Roasted Apples and Butternut Squash

September 27, 2011

Roasted apples and butternut squash is a fabulous side dish perfect for the fall season.  It is simply made by tossing sliced apples and butternut squash in ginger, nutmeg, and ginger.  The butternut squash is parboiled so that it will roast at the same rate as the apples.  You can also roast the butternut squash first and add the apples half way through.  Serve this scrumptious side dish with a delicious pork tenderloin and you got yourself one heck of a meal.


1 butternut squash, peeled, seeded and diced
3 or 4 apples, peeled, cored and diced
1 orange – zested
1 tablespoon grated ginger
Olive oil for pan
Peel, deseed and parboil squash.
Drain the butternut squash, and toss with apple in baking dish. Grate ginger, then zest orange.
Toss that with the butternut squash and apple.
Squeeze a little of the orange over top of the dish.
Lightly sprinkle nutmeg over top.
Bake at 350 until soft, but not mushy, with a little bit of firmness.

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Jane Butler's picture

Ginger and orange peel sound wonderful. I make something similar to this. No parboiling though. I peel and slice the squash, peel and slice the apple. Layer in sheet pan. Toss with some melted coconut oil. Mix cinnamon, stevia, and a pinch of salt. Sprinkle over the squash. Cover with foil, bake 25 minutes or so. Yum.