Maple Butternut Squash Apple Dinner Recipe

This time of year, when the leaves are doing their whole “fall gracefully to the ground and then get stuck to my shoes” thing, I always start craving something warm, cozy, and that looks like I put in way more effort than I actually did. Enter this Maple Butternut Squash Apple Dinner situation. It’s basically autumn in a sheet pan, and yes, it’s going to make your house smell like a Yankee Candle exploded in the best way possible. Seriously, if you want to impress someone with minimal active cooking time and maximum “I’m a domestic goddess/god/they” vibes, this is your jam. Or, you know, just eat it all yourself while binging bad reality TV. No judgment here.

Last fall, I decided this recipe was going to be the *perfect* Sunday dinner. I’m talking Pinterest-worthy tableau, sunlight streaming through the window, the whole nine yards. My husband, bless his heart, decided to “help” by attempting to dice the butternut squash. He looked like he was wrestling a small orange alligator, and by the time he was done, there were squash chunks in places I didn’t even know existed in my kitchen. And then the kids, who usually devour anything with maple syrup, decided that *this* particular squash was “too orange” and spent dinner meticulously picking out every single piece. Meanwhile, I’m just there, sipping my wine, wondering if the dog would appreciate my efforts more. Spoiler: he did. He always does.

Time-Saving Hacks

• Buy pre-cut butternut squash. Yes, it costs more, but your fingers are worth it. Plus, who actually enjoys wrestling a squash? Not me.
• Parchment paper is your best friend. Line that sheet pan and skip the whole “scrubbing baked-on maple syrup” ordeal. You’re welcome.
• Chop your apples and onions while the oven preheats. Multitasking! Or, you know, chop them whenever you get around to it. It’ll still taste good.
• Don’t bother peeling the apples. The skin adds nutrients! Or, more accurately, it saves you a step. You decide which reason sounds better.

Serving Ideas

• Serve it alongside roasted chicken or pork for a full meal. Or, just eat it straight off the pan like a civilized human. Your call.
• Pair it with a crisp white wine. Or any wine, really, if the kids drove you absolutely bonkers today.
• A sprinkle of toasted pecans or walnuts adds some fancy crunch. Or, skip it if you can’t be bothered. It’s still delicious.
• Top it with a dollop of goat cheese for a tangy kick. Or just ignore that suggestion entirely if cheese isn’t your vibe.

What to Serve It With

Honestly, this dish is a showstopper all on its own, but it plays well with almost any main protein you can imagine. Or, if you’re like me, just eat a giant bowl of it and call it a balanced meal.

✔Tips & Mistakes

• Don’t overcrowd the pan: If you pile everything up, it steams instead of roasts. Give those veggies some space, people! If your pan is too small, grab another one. Yes, you’ll have to wash two. Deal with it.
• Chop evenly: Try to cut your squash and apples into similar-sized pieces so they cook at the same rate. Unless you like some mushy, some crunchy, then go wild!
• Taste and adjust: Always taste before serving. Need more salt? More maple? More sass? Add it! This isn’t rocket science, it’s just dinner.
• Don’t skip the fresh herbs: A sprinkle of fresh sage or thyme at the end really elevates this dish. It makes you look fancy without actually being fancy.
• Roasted too long: If your squash looks like charcoal, you’ve gone too far. Next time, set a timer. We’ve all been there.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Maple Butternut Squash Apple Dinner Recipe

An easy and delicious dinner featuring roasted butternut squash, apples, and a touch of maple syrup.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lbs butternut squash, peeled and diced Cut into small cubes for even roasting.
• ▢ 2 cups apples, cored and sliced Use a mix of sweet and tart apples.
• ▢ 1 cup pure maple syrup Choose high-quality maple syrup for the best flavor.
• ▢ 4 tbsp olive oil For roasting the vegetables.
• ▢ 1.5 tsp salt
• ▢ 1 tsp ground cinnamon Enhances the sweetness of the dish.

Instructions

Preparation Steps

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine butternut squash, apples, olive oil, salt, and cinnamon.
• Spread the mixture evenly on a baking sheet.
• Roast in the oven for about 25-30 minutes or until tender.
• Drizzle maple syrup over the roasted vegetables during the last 10 minutes.
• Remove from the oven and let cool slightly before serving.

Notes

For added flavor, sprinkle with toasted nuts before serving.