Butternut Squash with Apples
A butternut squash recipe that combines all the flavors of fall.
Dec 11, 2006
Butternut squash is roasted, then tossed with apples, walnuts and dried cranberries for a sweet and savory side dish that will complement any meal.
This is one of the most versatile butternut squash recipes you'll find. It goes well with turkey, beef and chicken.
Roasted Butternut Squash with Apples
- 20 oz container, peeled and cubed butternut squash or 1-1/2 lbs. butternut squash, peeled, seeded and cubed
- 1 large onion, peeled and diced
- 1 Tbsp. olive oil
- salt and pepper, to taste
- 3 Tbsp. red wine vinegar
- 3 Tbsp. maple syrup
- 1 Granny Smith apple, peeled and cubed
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries, such as Craisins
Preheat oven to 350 degrees. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper. Roast for 45 minutes or until browned and tender. Whisk together red wine vinegar and maple syrup. Pour over squash. Roast another 5-10 minutes.
Remove squash from oven. Toss with apples, walnuts and cranberries.
Serves 6.
Per serving: 155 calories, 6 g fat, 0 mg cholesterol, 27 g carbohydrate, 3 g fiber, 2 g protein, 202% Vitamin A, 37% Vitamin C, 6% calcium, 6% iron
See also these great side dish recipes:
The copyright of the article Butternut Squash with Apples in Low Fat Cooking is owned by Stephanie Gallagher. Permission to republish Butternut Squash with Apples in print or online must be granted by the author in writing.
