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maple glazed squash and apples FI

Maple Glazed Squash and Apples

  • 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

Description

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.


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

Instructions

  1. Preheat the oven to 425° F/220° C
  2. Peel and cube the butternut squash, onions and apples into roughly 1 inch pieces.
  3. Place the squash, onions and apples into a 9 x 13 inch baking pan or 4 quart capacity shallow casserole dish. (See note 2.)
  4. In a small bowl, whisk together the melted butter, maple syrup, apple cider vinegar, 1 teaspoon kosher salt and ½ teaspoon black pepper.
  5. 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.
  6. 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. 
  7. 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