Butternut Squash and Apple Bake

This savory Butternut Squash and Apple Bake is my version of the traditional side dish that lands on my family’s Thanksgiving table every year. It’s a little vintage, a little nostalgic, and gosh, is it delicious. Butternut squash and apples both lean naturally sweet, and the classic recipe amplifies that sweetness with added sugar. In this AIP, Paleo, and Whole30 version, fresh rosemary and sage balance the sweetness, while some time roasting in the oven gets the squash and apples lightly browned and tender. It’s a simple gluten-free and dairy-free take on an autumn and Thanksgiving favorite.

How this Butternut Squash recipe fits AIP, Paleo and Whole30

This Butternut Squash and Apple Bake is naturally gluten-free and dairy-free and suitable for AIP, Paleo, Whole30 and Plant-Based Whole30. Rather than adding sugar or sweeteners, it relies on the natural sweetness of the squash and apples, balanced with fresh herbs and olive oil for a simple, savory fall side dish. I call for mace as a seed-free alternative to nutmeg for AIP, but if you prefer nutmeg, you can use it in the same quantity.

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Peel and halve a large butternut squash, scoop out the seeds, and slice it into one-inch half moons. Core the apple and cut it into large wedges — there’s no need to peel it. Apples cook more quickly than squash, so the larger wedges help them stay intact while the squash finishes roasting. I always reach for fresh rosemary and sage here rather than dried herbs, which can turn bitter after a long time in the oven. The fresh herbs crisp as they roast, releasing their oils and gently perfuming the squash and apples with their flavor.

Toss the butternut squash and apples in olive oil or avocado oil and lemon juice, and season with fresh sage and rosemary, and garlic powder, mace (or nutmeg), cinnamon and salt.

Arrange the squash and apples in a single layer on a prepared sheet pan or in a roasting pan. Roast for about 45 minutes, until the apples are soft and the squash is lightly browned and easily pierced with a fork. I recommend lining the sheet pan with parchment since the apples tend to stick as they roast. You’ll sacrifice a little caramelization, but you won’t need to use excessive oil to keep everything from sticking.

The fresh herbs get crisp and almost fried in the oil, and add little pops of woodsy flavor to this sweet-and-savory vegetable medley. The squash is tender and lightly browned and the apples are soft and juicy. This might be one of my favorite Thanksgiving side dishes, but there’s plenty of room for it on rotation throughout the colder months. I’ve also found myself reaching for it as a quick breakfast option alongside these maple and apple breakfast sausages.

Butternut Squash and Apple Bake

This savory Butternut Squash Apple Bake combines tender roasted butternut squash and apples with rosemary, sage and warm spices. Naturally gluten-free and dairy-free with no added sugar, this simple fall and Thanksgiving side dish is AIP, Paleo and Whole30.

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Prep Time:15 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr

Servings: 4 servings

Author: Christina Marche

Ingredients

• 1 large butternut squash, 2–2½ lb
• 2 large baking apples, such as Honeycrisp
• 1 tbsp freshly squeezed lemon juice, plus more to taste
• 2 tbsp olive oil or avocado oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• ½ tsp ground cinnamon
• ¼ tsp mace or nutmeg
• ¼ tsp garlic powder
• 1 tsp kosher salt, plus more to taste

Instructions

• Heat the oven to 425°.
• Peel and halve the butternut squash lengthwise and scoop out the seeds. Cut crosswise into 1-inch-thick half moons. Core the apples, leaving the skin on, and cut each into 4 to 5 large wedges.
• Add the squash and apples to a large bowl. Drizzle with the lemon juice and oil, then add the rosemary, sage, cinnamon, mace (or nutmeg), garlic powder and salt. Toss until evenly coated.
• Arrange the squash and apples in a single layer on a parchment-lined rimmed baking sheet. Roast for about 45 minutes, until the squash is easily pierced with a fork and the apples are very tender.
• Season with additional salt and lemon juice to taste and serve warm.

Course: Side Dish

Cuisine: AIP, AIP Modified, Paleo, Plant-Based Whole30, Whole30