Monday, November 25, 2019

Roasted Butternut Squash with Apples #Thanksgiving #Sidedish #low-sodium #Vegetarian #Vegan from Krista Davis





















Casseroles are undoubtedly the king of side dishes at Thanksgiving. But these days some of us are eating a little lighter and I think this makes a lovely side dish. It sparkles when the light hits it and has the lovely flavors and colors of autumn. Even better, almost everyone who gathers around your Thanksgiving table will be able to eat it, from carnivores to vegans. Even your pup can have a bite as long as your cranberries were cooked in water (no orange juice or booze!)

I have to admit that I was not a fan of butternut squash. I had bought one to cook for someone who is a fan. When I roasted it, the magic that happens to roasted vegetables kicked in and it was delicious. Previously, my experiences with it were limited to soup.

I added apples that roast along with the squash and topped it with a garnish of cooked cranberries and a splash of maple syrup. This would cook very nicely while your turkey rests.

Curiously, I have now cooked this dish twice. The first time it needed 25 minutes plus 15 minutes for a total of 40 minutes. The second time it was definitely done after 25 minutes! I used the same oven, the same pan, and the same olive oil. I can only guess that one of the butternut squashes was older than the other, or perhaps a different variety. So check your dish at 25 minutes, it may be done!

Roasted Butternut Squash with Apples
1 large baking pan with a lip

1 butternut squash
2-3 apples (I used three small ones)
3 tablespoon olive oil
black pepper
cooked cranberries
3 tablespoons maple syrup

Preheat the oven to 400.

Line the baking sheet with aluminum foil. Wash the butternut squash and peel it. Cut into 1-inch chunks and add them to the baking pan. Wash, peel, and core the apples. Cut them into 1-inch chunks and add to the baking pan. Sprinkle with 3 tablespoons of olive oil.

I like to use my hands for the next step, though it can be done with a spoon. Toss the squash and the apples to coat them with the olive oil. IMPORTANT! Everything must be in a single layer. Sprinkle with pepper. Bake for 25 minutes.

After twenty-five minutes, test the largest piece of squash with a fork. If it pierces easily, then it's done. If it does not pierce easily, then toss again (use a spoon, it will be hot!), make sure it's all in a single layer and roast another 10-15 minutes.

Sprinkle with maple syrup and garnish with cooked cranberries.

Peel the butternut squash.
Peel, core, and cut the apples.


Add them to a large lipped baking tray and toss with olive oil.

Make sure they are in one layer and sprinkle with pepper.

Add maple syrup and garnish with cranberries.

 Guess what's coming tomorrow!


Leave a comment with your email address to enter to win a copy of THE DOG WHO KNEW TOO MUCH!
 

36 comments:

  1. So pretty! We've always loved roasted butternut squash and lately have fallen in love with delicata and sweet dumpling squashes neither of which needs to be peeled before roasting!

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  2. Looks fantastic! I'll have to make that one year! kkcochran (at) Hotmail (dot) com

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  3. thank you for this wonderful recipe. perfect timing for Thanksgiving. i am bringing butternut squash. my sister has never had it. Oh My. LOL I will give this one a try. Congrats on your new book.
    quilting dash lady at comcast dot net

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  4. That looks delish! I made a butternut soup in the slow cooker (first time!) and it was really good. Added lots of spices and some chunks of ham. Yum!!!

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  5. This looks delightful! It screams Thanksgiving and is a nice healthy side.
    magicgirl2357@yahoo.com

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  6. What a beautiful dish.
    What do you mean by "cooked cranberries"?

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  7. What a beautiful dish. Thanks for the giveaway. doward1952(at)yahoo(dot)com

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  8. The recipe looks good.
    sgiden at verizon(.)net

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  9. This dish looks so pretty & yummy. Such a fun series. I love Wagtail.
    turtle6422 at gmail dot com

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  10. This looks so good and pretty easy to make! Thanks for a chance to win. ljbonkoski@yahoo.com

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  11. Looks like a great recipe - perfect for this time of year! Thanks for a chance at your giveaway. Renee - rwilson@ws4r.com

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  12. That recipe looks really good!!
    Excited to get back to Wagtail!!!!!
    a.connolley@gmail.com

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  13. Looks amazing and I can't wait to read the new book! sunbeltwd@gmail.com

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  14. Delicious recipe. Looking forward to the new Paws and Claws mystery. Lmmeidam@gmail.com

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  15. I love butternut squash and apples. This recipe looks great.
    Thanks for sharing it and for the opportunity to enter in this giveaway. Enjoy your writing. Happy Thanksgiving

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  16. I’m so excited!!! Thanks for doing this!!!
    Lrdlph@yahoo.con

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  17. I have a butternut squash sitting in my kitchen, now i have a great way to prepare it. Thanks Krista! bobandcelia@sbcglobal.net

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  18. Looks yummy! Thanks for the contest. ckmbeg (at) gmail (dot) com

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  19. I'm so excited about the latest Paws & Claws mystery!!! If I don't win to my happy place (bookstore) I must go!
    lightofheaven83@outlook.com

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  20. Thank you for sharing your recipe and for a chance at the book giveaway
    mitiboo474@gmail.com

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  21. Thanks for the recipe - love roasted butternut squash.

    jtcgc at yahoo dot com

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  22. My sister is a big squash lover. I'm sending this one to her. I too have never been that interested in squash, so if this recipe converted you I may just have to give it another try.
    kozo8989(at)hotmail(dot)com

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  23. This looks so good, and I love that it's vegan! Congrats on your new book! mbradeen [at] yahoo [dot] com

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  24. Love butternut squash, much better taste & texture to me than sweet potatoes! This looks easy-peasy & fabulous with the cranberries! Thanks, Krista! lola777_22 at hotmail dot com

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  25. That looks really delicious! I'm going to try that when this holiday is over. Looks like a great dish for Christmas! Thank you! Meg85242 (at) gmail dot com

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  26. I love roasted vegetables, it really brings out a nice sweet flavor from them. This squash dish looks like a great side for Thanksgiving.
    diannekc8(at)gmail(dot)com

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  27. Thanks for the recipe! tWarner419@aol.com

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  28. I don't usually like this kind of squash, either, but it's pretty good when used in a dessert-type dish. This sounds tasty and looks lovely for autumn! Thanks for sharing and Happy Thanksgiving, Krista!

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  29. Love the recipe! Ty for the giveaway too. Legallyblonde1961@yahoo.com

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  30. The recipe looks amazing. It must taste wonderful. This will be one I'll save to make for my family.
    scarletbegonia5858(at)gmail(dot)com

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  31. This looks so good. I hope you have a great Thanksgiving hlc78@yahoo.com

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  32. This looks good! Congratulations