Wednesday, August 22, 2018

Maple Roasted Butternut Squash

We still have another month until Summer officially ends, but the signs of Autumn-to-Come are making an appearance:  kids are headed back to school, temperatures at night are dipping into something approaching cool, and in my weekly produce box, winter squashes are starting to show up along all the summer bounty.

This past week, we got our first Butternut Squash of the season, and decided to give it a simple roasted treatment, combined with the apples that are now showing up in our box in at least three different varieties a week.  This was quick, easy, and very delicious.  The addition of cinnamon and a bit of cayenne keep the sweetness of the maple syrup from being too cloying, and the sprinkling of Parmesan was a last minute impulse that gave the whole thing a rich savory touch.

Yield: 4

Maple Roasted Butternut & Apples with Parmesan

Butternut Squash and Apples roasted with cinnamon, cayenne and a bit of maple syrup. Finish it off with a sprinkling of Parmesan Cheese, if desired.
prep time: 20 minscook time: 50 minstotal time: 70 mins


  • 1 butternut squash, peeled, deseeded and cut into 1/2" cubes
  • 2 medium apples, cored and cut into 1/4" cubes
  • 3 Tablespoons olive oil
  • 2 tsp cinnamon
  • 1 tsp cayenne (or other ground chili power, such as chipotle)
  • 2 Tablespoons maple syrup
  • 1 tsp lemon or orange juice
  • Salt to taste
  • Shredded Parmesan Cheese, to taste


  1. Preheat oven to 400F.
  2. Prepare butternut squash, placing cubes in a medium bowl.

    Add olive oil, maple syrup, cinnamon and cayenne to the squash, and toss to thoroughly coat.
  3. Spread the squash in a single layer on a rimmed baking sheet covered with parchment paper.

    Bake for 30-45 minutes, until fully tender.
  4. While the squash bakes, core and chop apples, and sprinkle over with lemon or orange juice.
  5. Remove squash from oven and add apples, mixing to blend with the squash.  If desired, add a bit more maple syrup and sprinkle with salt.
  6. Return to oven and broil for 4-5 minutes - the squash will caramelize and the apples will be slightly tender without being mushy.
  7. To serve, plate each portion, topping with Parmesan Cheese.


I served this with baked chicken thighs that could go in the oven at the same time, and a simple tossed salad. 

 I can think of some many variations on this - as the fall season progresses, some toasted walnuts or pecans would be really good, as well as the addition of some dried cranberries!


  1. This looks amazing! An interesting combination of flavors that must be sooo good!

  2. I haven't tried a squash recipe before and this looks delicious! I'd like to try it. The recipe looks easy enough to recreate and I can't wait to make.

    Maureen |

  3. This sounds great and I bet I could use almost any winter squash with it. Thank you for sharing.

    1. You can! We did it again with acorn squash the other day, and it came out great!

  4. Replies
    1. My apoloiies, Linda! Those require a plug in recipe generator, which is one of those things I've not gotten around to using - you're reminding me I should! Meanwhile, your browser should have a print function (which unfortunately would get you the entire page), or you are welcome to cut and paste. But I will make a point of learning how to do it in a printer-friendly fashion! Thanks!

  5. Delicious! This sounds so good and I'm always looking for butternut squash recipes. Thanks for sharing at Merry Monday

  6. Thanks so much for sharing at our To Grandma's House We Go DIY, Crafts, Recipes and more Link Party! Pinned this! Hope you join us again next week!

  7. That sounds good! I love butternut squash but I never thought of pairing it with apples. I bet that's a great combo. Pinned.

  8. Your Maple Roasted Butternut Squash looks delicious, a great fall recipe! Hope you are having a great week and thank you so much for sharing with us at Full Plate Thursday!
    Miz Helen

  9. This sounds delicious Lynda. Can't wait to try it!! Thanks for sharing the recipe with SYC.

  10. I always look forward to the fall season when we can buy butternut squash and pumpkins! One of my favorite meals.

  11. I love to pair something sweet with something spicy as you have done in this recipe with the cayenne.