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Roasted Butternut Squash with Apples

By Scott Uehlein

3.8

(6)

Ingredients

1 lb butternut squash, peeled, seeded and cubed
1 tsp canola oil
1 1/2 tsp pumpkin-pie spice mix
1/4 cup red wine vinegar
1/4 cup maple syrup
2 Granny Smith apples, cored and cut into 1/2-inch cubes
1/4 cup chopped pecans

Preparation

  1. Heat oven to 400°F. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges. In a bowl, mix vinegar and syrup; pour over squash. Bake 5 minutes. Combine apples, pecans and squash in a bowl. Let cool; serve.

Nutrition Per Serving

Nutritional analysis per serving 203 calories
6.5 g fat (0.6 g saturated fat)
39 g carbohydrates
1.9 g protein
3.7 g fiber
#### Nutritional analysis provided by Self
TagsButternut SquashSquashVegetableAppleFruitPecanNutSideDinnerGluten FreeDairy FreeQuickEasyRoastSelf
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