Can I substitute other types of squash?

Yes, you can definitely substitute other types of hard winter squash for the butternut squash. Some good squash options would be acorn squash, kabocha squash, buttercup squash, or honeynut squash . For a very comprehensive list of winter and summer squashes, check out this great guide on 23 types of squash !

Can I make this recipe ahead of time?

This dish will taste the most delicious when made right before serving. However, to save yourself some prep time, you can definitely cube the squash and onion up to one day before and store them in a zip top bag or food storage container in the fridge. (I would save the apples for right before so they don't get brown.) Any leftovers can be stored covered in the fridge for 3 - 4 days .

What pan should I use to cook the vegetables?

To make this dish, you can use either a 4 quart shallow casserole dish or a 9 x 13 inch baking pan . When choosing a casserole dish, it's most important to just pick one that’s big enough so the veggies aren’t piled up too high . As you can see from the pictures in the Step by step photos section , my veggies aren’t in a single layer but they aren’t mounded up either. Also be aware that different pan/casserole materials can affect how quickly foods cook and get brown in the oven. For example, dark metal tends to brown food faster than light metal. So, just keep an eye out on the squash in the last few minutes of cooking to make sure it doesn't get too brown, especially if you are using a dark metal pan!

Maple Glazed Squash and Apples

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5 from 10 reviews

Butternut squash, apples and onions are caramelized with a sweet and slightly tangy maple butter glaze. This dish is easy to assemble yet looks stunning on your dinner table.

Author: Kate
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: roast
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

2 medium apples (recommendations: Granny Smith, Mutsu/Crispin, Honeycrisp, or Pink Lady)
2 medium onions (recommendations: yellow or sweet onion)
1 small butternut squash (2 pounds/907 g size) (about 4 1/2 cups when cut into 1 inch cubes)
6 tablespoons unsalted butter, melted
1/4 cup (59 ml) pure maple syrup
2 tablespoons (30 ml) apple cider vinegar
1 teaspoon kosher salt, plus more for sprinkling (see note 1)
1/2 teaspoon black pepper, plus more for sprinkling

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Instructions

Preheat the oven to 425° F/220° C
Peel and cube the butternut squash, onions and apples into roughly 1 inch pieces.
Place the squash, onions and apples into a 9 x 13 inch baking pan or 4 quart capacity shallow casserole dish. (See note 2.)
In a small bowl, whisk together the melted butter, maple syrup, apple cider vinegar, 1 teaspoon kosher salt and ½ teaspoon black pepper.
Pour the butter mixture over the vegetables and apples, making sure to scrape out any salt and pepper clinging to the bottom of the bowl. Toss together to combine the butter mixture thoroughly with the vegetables and apples.
Bake in the preheated oven, uncovered, for 25 minutes. Stir and place back in the oven for another 20 - 30 minutes, or until the vegetables and apples are soft when pierced with a fork and browned around the edges.
Carefully stir the cooked squash and apples and sprinkle with additional salt and/or black pepper if desired. Serve immediately.

Notes

This recipe uses kosher salt, which is coarse grained. If substituting with fine grain salt, start with ¾ teaspoon salt instead of the 1 teaspoon called for, and add more at the end if needed. And, if you have it, flaky sea salt is nice to use for the final (optional) sprinkle of salt at the end!

This recipe will work with either a 9 x 13 inch baking pan or a 4 quart capacity shallow casserole dish, which is slightly larger than a 9 x 13 inch baking pan. When choosing a dish, just make sure that there is enough room for the ingredients; they don't have to be in one flat layer, but should not be mounded up.

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Serving Size: 1/6 recipe
Calories: 238
Sugar: 19.4 g
Sodium: 328 mg
Fat: 11.8 g
Saturated Fat: 7.3 g
Carbohydrates: 34.8 g
Fiber: 4.7 g
Protein: 1.8 g
Cholesterol: 31 mg

Keywords: glazed butternut squash, maple glazed butternut squash

Find it online: https://nibbleanddine.com/maple-butter-glazed-squash-and-apples/