Roasted Apples, Butternuts ‘n Onions
Come fall, I absolutely cannot wait to pair apples and butternut squash together in baked dishes and love dreaming up new combinations that showcase this flavorful duo. In this simple dish, apples and butternuts “come out to play” with the more savory onion which when caramelized with aromatic cinnamon and sweet maple syrup create a wonderful taste of autumn heaven.
Yield: 4 to 6 servings
Yield: 4 to 6 servings
Servings: 4 to 6
Ingredients
- Olive oil spray
- 5 large apples unpeeled, cored, cut into chunks (your choice-I like a mix between tart and sweet)
- 4 cups peeled butternut squash cut into chunks (see MPM Mini-Bite)
- 1 large sweet onion cut into chunks (such as Vidalia)
- 1/2 teaspoon kosher salt
- Juice 1/2 lemon
- 6 tablespoons pure maple syrup divided
- 2 tablespoons coconut or olive oil, divided
- 1 teaspoon ground cinnamon divided (or as desired)
- Additional maple syrup and cinnamon if desired
Instructions
- Preheat oven to 450 degrees F. Cover 2 baking sheets with foil; coat with olive oil spray. NOTE: can skip using foil-just be aware the caramelization process can make cleaning pans difficult
- Combine apples, butternut squash and onions in a large bowl. Toss with salt and lemon juice. (lemon juice will prevent apples from browning)
- Divide apples, squash and onions evenly between baking sheets.
- Drizzle each with 3 tablespoons maple syrup and 1 tablespoon coconut (or olive) oil. Sprinkle each with 1/2 teaspoon cinnamon, or as desired.
- With a spatula, toss the mixture evenly in both pans.
- Roast uncovered for 20 minutes. Turn apple-squash mixture over to prevent sticking and provide even browning. If desired, toss mixture in each pan with additional maple syrup and cinnamon.
- Continue roasting for 20 to 25 minutes, (turning occasionally) until apples, onions and squash are very tender and beautifully caramelized.
- Transfer to a serving bowl or platter.
Notes
Make Ahead and Storage Tips: apples, squash and onions may be cut up into chunks up to 1 day ahead. Toss with lemon juice to prevent apples from browning. Cover and refrigerate. Leftovers may be stored in the refrigerator for 2 days. Serve warm or at room temperature. May be frozen up to 4 months.