Description
A cosy, colourful side dish featuring tender roasted butternut squash and sweet apples with warm cinnamon, nutmeg, and thyme, finished with a crunchy walnut-oat topping, glossy cranberry glaze, fresh pomegranate, and optional feta.
Ingredients
For the Butternut Squash & Apples:
4 cups butternut squash, peeled and cubed (560 g)
3 medium apples, peeled, cored, and sliced (450 g)
2 tbsp olive oil (30 ml)
2 tbsp maple syrup (40 g)
1 tsp ground cinnamon (3 g)
½ tsp ground nutmeg (1 g)
½ tsp dried thyme (0.5 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
For the Walnut Topping:
¾ cup walnuts, roughly chopped (85 g)
2 tbsp rolled oats (15 g)
1 tbsp maple syrup (20 g)
1 tbsp olive oil (15 ml)
½ tsp ground cinnamon (1.5 g)
¼ tsp kosher salt (1.5 g)
For the Cranberry Glaze:
⅓ cup dried cranberries (50 g)
2 tbsp honey (42 g)
1 tbsp fresh orange juice (15 ml)
1 tbsp balsamic vinegar (15 ml)
1 tsp Dijon mustard (5 g)
For Garnish (optional):
1 tbsp fresh thyme leaves (3 g)
2 tbsp pomegranate arils (30 g)
1 tbsp crumbled feta cheese (15 g)
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil.
2. Place the cubed butternut squash and sliced apples in a large bowl. Add the olive oil, maple syrup, cinnamon, nutmeg, dried thyme, kosher salt, and black pepper. Toss gently until evenly coated.
3. Transfer the seasoned squash and apples to the prepared baking dish and spread them into an even layer. Bake for 25–30 minutes, stirring gently halfway through, until the squash is tender and the apples are softened and lightly caramelised.
4. While the squash and apples are roasting, combine the chopped walnuts, rolled oats, maple syrup, olive oil, cinnamon, and kosher salt in a small bowl. Stir until evenly coated.
5. Remove the baking dish from the oven and scatter the walnut mixture evenly over the roasted squash and apples. Return the dish to the oven and bake for another 10–12 minutes, until the walnuts are toasted and the topping is golden.
6. While the topping finishes baking, combine the dried cranberries, honey, orange juice, balsamic vinegar, and Dijon mustard in a small saucepan. Warm over low heat for 3–4 minutes, stirring occasionally, until glossy and slightly thickened.
7. Remove the roasted squash and apples from the oven and drizzle the warm cranberry glaze evenly over the top.
8. Garnish with fresh thyme leaves, pomegranate arils, and crumbled feta, if desired. Serve warm as a cosy side dish or as part of a festive or holiday meal.
Notes
Cut the butternut squash into similar-sized cubes so the pieces cook at roughly the same rate. Choose crisp, firm apples that hold their shape during roasting while becoming tender and lightly caramelised. Do not add the walnut topping too early. Adding it during the final stage helps it become golden and crisp without over-browning. Keep the cranberry glaze over low heat and stir regularly so it becomes glossy without sticking to the pan. Add the fresh thyme, pomegranate arils, and feta just before serving for the best colour and texture. Pre-cut butternut squash can be used to save preparation time. Choose pieces that are similar in size. The oats can be omitted from the walnut topping if preferred. The feta is optional and can be left out. Prepare the squash, apples, and walnut topping ahead of time, but bake close to serving for the best texture. Store cooled leftovers in a covered container in the refrigerator and reheat gently. Add fresh garnishes after reheating. Serve alongside roasted chicken, turkey, or other hearty main dishes for a festive seasonal meal.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American