Roasted Butternut Squash and Apples

Step 1

Preheat oven: Preheat the oven to 400 degrees (200 C).

Step 2

Prep: Wash and cut apples into small 1/2 inch cubes. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into 1/2 inch small cubes.

Step 3

Roast: Arrange the apples and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with cinnamon, maple syrup, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides. Keep an eye on apples and remove them if they start to become too soft and overcooked, and continue cooking the butternut squash until done.

Step 4

Serve: Remove pan from oven, arrange squash and apples on a plate and serve as a side dish or let cool and use as a salad topping.