everything season

fowl full of fall

What happens when you’ve so eagerly anticipated Fall that you just have to eat as many seasonal foods as possible?

what a pain

This side dish. Colorful butternut squash and crisp Granny Smith apples are tossed with just enough maple syrup and chipotle to add sweet kick. They’re roasted alongside onion to add enough savory to balance everything. It’s basically Fall on a plate.


Grab a cup of cocoa and a pair of boots- Fall is here!

happy apples

maple butternut squash with apples
makes 6 servings

printer-friendly version

1 large butternut squash, peeled and cut into bite-sized chunks
3 Granny Smith apples, cut into bite-sized chunks
2 medium yellow onions, cut into bite-sized chunks
5 tablespoons maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chipotle powder
1/2 teaspoon salt

Preheat the oven to 375 degrees. Place all of the ingredients in a large bowl and toss until everything is neatly coated in the spices and syrup. Scatter in an even layer on a large baking sheet lined with parchment. Bake for 20-25 minutes or until the squash is fork tender. Serve warm.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in dinner, meatless monday, side dish, vegan, vegetarian and tagged , , , , , , , . Bookmark the permalink.

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