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Cooking with seasonal produce is not just a trend but a philosophy that ensures your meals are fresh, flavorful, and nutritious. The key ingredients in this One-Pan Butternut Squash & Apple Bake are butternut squash and apples, both of which shine during the fall months.

One-Pan Butternut Squash & Apple Bake Recipe

Embrace the flavors of autumn with this One-Pan Butternut Squash & Apple Bake, a delightful dish perfect for any gathering or cozy family dinner. Packed with seasonal ingredients like butternut squash, apples, and red onions, this recipe offers a sweet and savory taste that’s both nutritious and satisfying. Enjoy an easy cleanup with minimal prep time, making it ideal for busy weeknights. Celebrate fall with this deliciously roasted dish that’s sure to warm your heart and home.
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

3 medium apples (such as Granny Smith or Honeycrisp), cored and sliced

1 red onion, thinly sliced

3 tbsp olive oil

2 tbsp maple syrup

1 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4 tsp black pepper

1 cup pecans, roughly chopped

1/3 cup dried cranberries (optional)

Fresh rosemary for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Ingredients: In a large mixing bowl, combine the diced butternut squash, sliced apples, and red onion.

      Season: Add the olive oil, maple syrup, cinnamon, nutmeg, salt, and black pepper to the bowl. Toss everything together until the squash and apples are evenly coated with the seasonings.

        Transfer to Baking Sheet: Spread the mixture evenly on a large rimmed baking sheet or a roasting pan. Ensure that the squash and apples are in a single layer for even cooking.

          Roast in Oven: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring once halfway through cooking, until the butternut squash is tender and starting to caramelize.

            Add Pecans and Cranberries: After 30 minutes, remove the pan from the oven. Sprinkle the chopped pecans and dried cranberries over the top of the roasted mixture, and return it to the oven for an additional 10 minutes, allowing the nuts to toast slightly.

              Garnish and Serve: Once fully cooked, remove from the oven and let it cool slightly. Garnish with fresh rosemary if desired. Serve warm as a delightful side dish or a wholesome main course.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6