Roasted Butternut Squash and Apples
User Reviews
5
Roasted Butternut Squash and Apples
Description
This recipe features medium-sized butternut squash peeled and cubed alongside peeled, julienned Granny Smith apples. Both are roasted at 400°F after being seasoned and lightly coated with a vinaigrette made from maple syrup, olive oil, white wine vinegar, lemon juice and zest, fresh thyme, salt, and black pepper. Near the end of roasting, kale is added to the sheet pan and tossed to wilt slightly without overcooking.
Once roasted, the squash, apples, and kale are combined in a bowl and dressed with the remaining vinaigrette, resulting in layers of sweet, tart, and herbaceous flavors. Dried cranberries sprinkled on top contribute chewy texture and a contrasting tartness that brightens the dish.
This colorful, flavorful side dish pairs nicely with roasted or grilled meats and is well suited to autumn menus. The use of fresh lemon and herbs alongside maple syrup echoes seasonal themes and creates a light but substantial vegetable accompaniment.
Ingredients
- 1 butternut squash peeled and chopped into 1 " cubes, medium, about 1.5 lbs - 2 lbs
- 1 apple peeled and julienned, Granny Smith
- kale a bunch
- ⅓ cup dried cranberries
Maple Vinaigrette
- ¼ cup maple syrup
- ¼ cup olive oil
- 2 Tablespoon white wine vinegar
- 1 Tablespoon lemon juice fresh
- lemon zest of 1
- 1 Tablespoon thyme fresh
- 1 teaspoon salt each
- 1 teaspoon black pepper each
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper or foil.
- In a small bowl, whisk together the maple syrup, oil, white vinegar, lemon juice and lemon zest, thyme, salt and pepper.
- Place the cubed butternut squash, apple slices on the prepared baking sheet. Season with salt and pepper and drizzle half of the vinaigrette. Toss everything and roast for about 30 -35 minutes, or until the butternut squash is done. A couple of minutes before the time is up, add chopped kale to the sheet and toss everything.
- Combine the roasted butternut squash, apples and kale in a large bowl or dish. Pour the remaining half of the vinaigrette and toss everything to coat. Season with salt and pepper if necessary. Top with dried cranberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2205 kcal
% Daily Value*
| Calories | 220.5kcal | 11% |
| Carbohydrates | 35.5g | 12% |
| Protein | 2.22g | 4% |
| Fat | 9.47g | 15% |
| Saturated Fat | 1.31g | 7% |
| Sodium | 401.89mg | 17% |
| Potassium | 602.55mg | 13% |
| Fiber | 3.78g | 15% |
| Sugar | 18.38g | 37% |
| Vitamin A | 15247.39IU | 305% |
| Vitamin C | 53.16mg | 59% |
| Calcium | 109.52mg | 11% |
| Iron | 1.48mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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