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 Spice Scones with Cardamom Icing!!
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 California Walnuts.
California 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!
Just in case your not quite sure the best way to peel a butternut squash, I hope these pictures (above) will help you.
Use a *really* sharp knife (I use and recommend Global knives) to cut off both ends of the squash, then use a peeler to peel the outer skin of the squash. Once you do that, the hard part is done. Cut it in half, scoop out the seeds, then cube into 1 inch pieces. Easy peasy!
- 1 butternut squash (approximately 3 lbs.), cubed into 1 inch pieces
- 3 Pink Lady apples, peeled and cubed into 1 inch pieces
- 2 tablespoons of butter, melted (or ghee, or vegan butter)
- 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)
- Preheat oven to 400 degrees (F) and line a large baking sheet with parchment paper.
- Place the cubed butternut squash and apples in a large mixing bowl.
- Drizzle with melted butter, then sprinkle with organic brown sugar, ground cinnamon and ground nutmeg. Toss to coat thoroughly.
- Pour the contents of the bowl onto the parchment lined baking sheet, and use a spatula to spread it out in an even layer.
- 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.
- Add the roughly chopped walnuts and dried tart cherries and bake an additional 5 minutes.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.