This roasted butternut squash and apples recipe is a sponsored post and part of our Fall Flavors event.
It’s a delicious Autumn recipe features comforting fall flavors and spices in the perfect side dish for holidays (Thanksgiving is coming!) or every day.
Ingredients for roasted butternut squash and apples
- butternut squash
- brown sugar
- mace (can substitute nutmeg, or allspice)
How to make roasted butternut squash with apples
In a large bowl, mix together brown sugar, melted butter, flour, salt, cinnamon and mace.
What is mace spice?
Mace (not related at all to the defensive spray) is made from the lacy outer covering of the nutmeg seed and has a more peppery flavor than sweet nutmeg.
Add butternut squash and apples to the bowl, tossing to completely coat. Pour into a prepared baking dish.
Cover and bake for about 1 hour or until squash and apples are fork-tender.
Sponsored items used in this butternut squash and apples roasted side dish recipe include squash from Melissa’s Produce and brown sugar from Dixie Crystals.
Roasted Butternut Squash and Apples
- 1 butternut squash peeled, cored, de-seeded and cubed
- 2 apples peeled, cored and cubed
- ½ cup brown sugar
- ¼ cup butter melted
- 1 tablespoon flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon mace
- Preheat oven to 350 degrees. Spray 9 x 13-inch baking dish with baking spray.
- In large bowl, mix together brown sugar, melted butter, flour, salt, cinnamon and mace.
- Add squash and apples to the bowl, tossing to coat completely. Turn into baking dish and cover with foil. Bake for 1 hour or until squash and apples are tender.