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.
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.