butternut squash and roasted apples

butternut squash and roasted apples

Did you get the side dish assignment for the holidays? Don’t settle for the bean casserole, try this butternut squash and roasted apple dish for a flavorful and colorful addition to the holiday table. The kids will cheer and their plates won’t be exclusively shades of beige turkey, gravy and mashed potatoes. You might want to double these portions if serving a crowd.

butternut squash and roasted apples

Print Recipe
Serves: Serves 4 Cooking Time: 20 minutes

Ingredients

  • 1 small butternut squash, peeled and cut into 1” cubes
  • 2 granny smith apples, peeled and cut into 1” cubes
  • 2 celery stalks, sliced into ½” diagonal slices
  • ¾ cup fresh cranberries
  • 3 strips bacon, sliced into ½” pieces
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 1 cup arugula (optional)
  • Dressing:
  • ¼ cup olive oil
  • 1 tablespoon sherry
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • ½ teaspoon fresh thyme
  • ¼ teaspoon freshly ground pepper

Instructions

1

On large baking sheet lined with parchment paper, spread cubed butternut squash, apples, celery slices, cranberries and bacon. Drizzle with olive oil and sprinkle with sea salt. Toss to coat.

2

Roast in oven for 20 minutes until squash softens and fruits and veggies are slightly browned.

3

Remove from oven and toss in arugula. Lightly coat with dressing. Serve warm.

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