• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Allergy Free Alaska

Gluten Free & Allergy Friendly Recipes

  • Home
  • Recipes
  • Eating GF in Alaska
  • My New E-Book!
  • About
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Gluten Free / Roasted Butternut Squash Recipe

Roasted Butternut Squash Recipe

September 12, 2016 by Mēgan 46 Comments

Thanks for sharing! Share on Facebook
Facebook
Share on Yummly
Yummly
Pin on Pinterest
Pinterest
Share on Reddit
Reddit
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Email this to someone
email

This delicious roasted butternut squash recipe will be the highlight of your dinner table. Sweet squash and tangy apples are paired with tart cherries and crunchy walnuts. It’s literally a match made in heaven!

Recipe for Roasted Butternut Squash with Apples, Tart Cherries and Walnuts - Allergy Free Alaska

Fall is here! Our weather has cooled down and my electric blanket is already getting a ton of use! One of the things I love most about fall is the freshly harvested apples and squash… and the baking. I probably bake more in the fall than I do any other time. I mean, hello Gluten-Free Pumpkin Scones!! 

Maybe the baking is a comfort thing?! Do you find yourself baking more in the fall, too? 

In celebration of the transition of the seasons, I wanted to create a simple and delicious side dish my whole family would love. I tell you what… you guys are going to love this Roasted Butternut Squash with Apples, Tart Cherries and Walnuts. My family gave it rave reviews! The flavor combination is right on point. Sweet brown sugar roasted butternut squash and apples, with dried tart cherries and crunchy toasted walnuts.

Roasted Butternut Squash with Apples, Tart Cherries, and Walnuts Recipe - Allergy Free Alaska

An absolutely delicious fall side dish, Roasted Butternut Squash with Apples, Tart Cherries & Walnuts.

Walnuts are a delicious and versatile ingredient that adds flavor, crunch and depth to sweet and savory dishes alike. They are perfect in this dish! Not to mention they are the champion of plant-based omega-3 among nuts, and are the only nut to provide a significant source of the essential nutrient (2.5 grams per ounce). I love walnuts!

How to peel a butternut squash

Just in case you’re not quite sure the best way to peel a butternut squash, I hope these directions and pictures will help you.

  1. Use a sharp knife (I use and recommend Global brand knives) to cut off both the top and bottom ends of the squash. 
  2. Use a peeler to peel the outer skin of the squash. This can be a little tricky, especially when the squashes can be large. Place one hand firmly on the end of the squash closest to you, and then peel from the middle of the squash out to the top end (be very careful of your fingers!). Do this until half of the squash is completely peeled. 
  3. Flip the squash around and peel the other side.  

Once the butternut squash is peeled, the hard part is done. Cut it in half, scoop out the seeds, then cube into 1 inch pieces. Easy peasy! 

How to skin a butternut squash - Allergy Free Alaska

Roasted Butternut Squash with Apples, Tart Cherries, and Walnuts Recipe from Allergy Free Alaska

Roasted Butternut Squash Recipe

Roasted Butternut Squash Recipe

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This delicious roasted butternut squash recipe with apples, tart cherries, and walnuts will be the highlight of your dinner table.

Ingredients

  • 1 butternut squash (about 3 lbs.), cubed into 1 inch pieces
  • 3 Pink Lady apples, peeled and cubed into 1 inch pieces
  • 2 tablespoons of vegan butter, melted (or ghee or butter for non-vegan)
  • 2 tablespoons organic brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup dried tart cherries (or cranberries)

Instructions

  1. Preheat oven to 400 degrees (F) and line a large baking sheet with parchment paper.
  2. Place the cubed butternut squash and apples in a large mixing bowl.
  3. Drizzle with melted butter, then sprinkle with organic brown sugar, ground cinnamon and ground nutmeg. Toss to coat thoroughly.
  4. Pour the contents of the bowl onto the parchment lined baking sheet, and use a spatula to spread it out in an even layer.
  5. Bake for 35 minutes, stirring once. At the end of the baking time, pierce 1-2 pieces of squash with a fork, to ensure it is soft. If it is not soft, bake an additional 5-10 minutes.
  6. Add the roughly chopped walnuts and dried tart cherries and bake an additional 5 minutes.
© Mēgan Ancheta
Category: Side Dishes
 

Roasted Butternut Squash with Apples, Tart Cherries & Walnuts - Allergy Free Alaska

Filed Under: Gluten Free, Paleo/Grain Free, Salads & Sides Tagged With: apples, cherries, Christmas, cranberries, food, gluten-free, grain free, holiday, holiday entertaining, paleo, recipes, roasted butternut squash, side dishes, thanksgiving, walnuts

Previous Post: « Vegan Salted Caramel Frappuccino
Next Post: Gluten Free “Poopcakes” Poop Emoji Cupcakes »

Reader Interactions

Comments

  1. Amy @ Little Dairy on the Prairie

    September 13, 2016 at 9:44 am

    I have apples on my trees and squash ready to be picked in my garden…this looks like a delicious way to use them up!

    Reply
    • Megan

      September 13, 2016 at 12:13 pm

      Oh how I envy your apple tree, Amy!! Enjoy them for me too! 😉

      Reply
  2. Charlotte Moore

    September 13, 2016 at 10:29 am

    WOW!! This looks like it would be very delicious. I have never tried butternut squash. I have used yellow squash, zucchini, pumpkin, and cushaw. My husband planted cumshaw a few years ago and we love it. He planted more this year. They are HUGE! HA!!

    Reply
    • Megan

      September 13, 2016 at 12:15 pm

      Hi Charlotte! Thank you! I’ve never tried cushaw squash before! Now I’ll have to try to track one down. 😉 How awesome to have your own garden! Enjoy!

      Reply
  3. Judy Valerius

    September 13, 2016 at 11:02 am

    Going to try this when I get back home to Florida next week.

    Reply
    • Megan

      September 13, 2016 at 12:15 pm

      Sounds like a wonderful plan!

      Reply
  4. Jerre Repass

    September 13, 2016 at 12:10 pm

    Hi girlfriend, Not so cold in Arkansas yet; just into the rice and soybean harvest. Recipe looks good, I’ll be using pecans off my own tree instead of walnuts and probably simplify with pumpkin pie spice, one of my favorite shortcuts.Thanks for the recipe, I brag about you all the time and am never without some of your bread in the freezer. Jerre (You may remember we had that little discussion about tongs 🙂

    Reply
    • Megan

      September 13, 2016 at 12:17 pm

      Oh Jerre, I read your message and laughed and laughed…. the tongs. 😉 How could I forget?! Your substitutions sound wonderful too. Thanks so much for commenting! (((hugs)))

      Reply
  5. Stephanie

    September 13, 2016 at 1:27 pm

    Yummmmm!!! Delicious recipe, Megan! Thanks!

    Reply
    • Megan

      September 13, 2016 at 4:37 pm

      You bet, Stephanie! Thank you! 🙂

      Reply
  6. Amy Stafford

    September 13, 2016 at 3:35 pm

    I think this perfectly fall salad is going on my Thanksgiving table!

    Reply
    • Megan

      September 13, 2016 at 4:37 pm

      Great plan, Amy!! Thanks!

      Reply
  7. Carole Edminson

    September 13, 2016 at 9:15 pm

    The ingredient list says Brown sugar but it’s not in the instructions. Do you add it with the cinnamon?

    Reply
    • Megan

      September 13, 2016 at 9:18 pm

      Carole! Thank you so much for catching that for me! Yes, you add it with the cinnamon. 😉

      Reply
  8. Maryanne | the little epicurean

    September 14, 2016 at 10:04 am

    I love baking in the autumn and winter. I find it super comforting, plus it’s a great way to warm up the house 🙂

    Reply
  9. Cathy Trochelman

    September 14, 2016 at 12:28 pm

    Mmmm – this looks like the perfect addition to a holiday menu!

    Reply
  10. Renee - Kudos Kitchen

    September 14, 2016 at 2:13 pm

    Butternut squash is by far my favorite of the winter squashes. I love the addition of the tart cherries and walnuts for crunch and bite!

    Reply
  11. Michelle | A Latte Food

    September 14, 2016 at 5:48 pm

    This sounds amazing! I love how perfect this is for the cooler weather!

    Reply
  12. Melanie | Melanie Makes

    September 15, 2016 at 7:32 am

    The perfect fall side dish – love that it has both apples AND cherries!

    Reply
  13. Elle @ Only Taste Matters

    September 21, 2016 at 3:43 pm

    This looks amazing! I featured it tonight on Allergy-Free Thursdays. Can’t wait to see what you share this week!

    Reply
  14. Yar | Tunisian OfRecipes

    September 26, 2016 at 5:32 am

    I love squash, but I always feel that there’s so little recipes you can make with it. This looks very tasty, though!

    Reply
    • Megan

      September 28, 2016 at 12:00 pm

      Thank you!

      Reply
  15. Michelle @ Vitamin Sunshine

    October 19, 2016 at 7:05 pm

    This sounds so delicious! I absolutely bake more in the fall/winter months! I love having the oven going and the warming smells in the house.

    Reply
  16. Michele

    November 24, 2016 at 10:53 pm

    Made my take on this recipe for our Thanksgiving dinner today. It was a hit! Didn’t have time to roast the veggies so I cooked the butternut squash and two apples cut into cubes in the microwave with a little water. I drained the extra water from them and added them with some pre-cooked (about 3/4 cup measured dry before cooking) red quinoa, the other ingredients in the recipe, and I added about 2 tbs maple syrup, a pinch of salt, and about a tsp lemon juice. Was yummy hot and cold. Going to try the roasted version soon.

    Reply
  17. Jill Roberts @ WellnessGeeky

    December 28, 2017 at 1:23 am

    I love healthy food! Definitely I will prep these roasted butternut squash with apples tart cherries and walnuts on the weekend for my family. Thx Megan!

    Reply
    • Megan

      December 28, 2017 at 4:07 pm

      I hope you enjoy it as much as we do! 😉 Thanks Jill!

      Reply
  18. Bella Hardy @ Healthnerdy

    June 29, 2018 at 4:31 am

    Definitely, I will make roasted butternut squash with apples tart cherries and walnuts on the weekend for my family.

    Reply
  19. Robin Hamilton @Wellness Wires

    September 24, 2018 at 12:05 am

    That roasted butternut squash with apples tart cherries and walnuts recipe is incredible! I’m seriously so inspired right now. I need to add honey to the recipe, and it would be perfect. Thx for sharing!

    Reply
    • Megan

      September 24, 2018 at 12:03 pm

      Awe – thank you so much, Robin! I think honey would be a great option!

      Reply
  20. Kara Mathys @Wellnessgrit

    February 4, 2019 at 6:17 am

    That roasted butternut squash with apples tart cherries and walnuts recipe so extravagant:) I’m afraid I will not find the ingredients for this recipe!

    Reply
  21. Susan Dubose

    September 12, 2019 at 5:15 pm

    I loved it! I found the simple ingredents so perfectly flavorful! I made it three nights ago and am already craving it again!

    Reply
    • Megan

      September 13, 2019 at 12:54 pm

      That’s awesome, Susan! Very happy to hear that. I appreciate you letting me know!

      Reply
  22. Richard Tunner

    September 12, 2019 at 5:51 pm

    Loved this recipe! Able to stand on it’s own with no changes…. Very nice indeed!

    Reply
    • Megan

      September 13, 2019 at 12:53 pm

      Glad to hear that, Richard! Thanks for coming back here and letting me know what you thought of it. 🙂

      Reply
  23. Anthony Allen

    October 1, 2019 at 5:38 pm

    Super simple and great flavor. What more do you need?!

    Reply
    • Mēgan

      October 12, 2019 at 8:52 am

      Thank you! Exactly! 😉

      Reply
  24. [email protected]

    November 18, 2019 at 4:17 pm

    Ugh!! ❤ so delicious! I can’t stop eating it! This was simple to follow and well worth it!

    Reply
    • Mēgan

      November 22, 2019 at 8:20 am

      I’m so glad to hear you enjoyed it! Thanks!

      Reply
  25. Malissa

    December 8, 2019 at 4:42 pm

    I loved the recipe and how nice the house smelled.

    Reply
    • Mēgan

      April 19, 2020 at 4:45 pm

      Thank you!

      Reply
  26. Sophie Anderson

    December 8, 2019 at 4:55 pm

    Amazing, perfection as written:)

    Reply
    • Mēgan

      December 9, 2019 at 2:02 pm

      Thank you! I’m glad you think so!

      Reply
  27. Beks

    January 2, 2020 at 4:07 pm

    Terrific! I will make again! Reminds me of sweet potato fries with garlic.

    Reply
    • Mēgan

      January 16, 2020 at 1:28 pm

      Thanks Beks!

      Reply
  28. Lori

    January 2, 2020 at 4:22 pm

    FANTASTIC! Such a simple recipe w/ simple, basic ingredients, but the finished product is delicious~YUM! Thanks for sharing. 🙂

    Reply
    • Mēgan

      January 16, 2020 at 1:27 pm

      Absolutely! Thanks, Lori!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

Search this website:

KEEP IN TOUCH

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Gluten Free Baking From Scratch

TRENDING THIS WEEK

Artisan Gluten Free Bread

a square bowl filled with asian cabbage and chicken salad and chopsticks on the edge of the bowl

Asian Chicken Salad

2 instant pot coconut milk yogurt parfaits sitting on white background, with berries and granola sprinkled on background (shot at different angle)

Instant Pot Coconut Milk Yogurt

Instant Pot Chuck Roast

Ground Turkey and Garden Vegetable Soup with Quinoa {gluten-free}

Ground Turkey Soup

Copyright © 2021 · Foodie Pro & The Genesis Framework