When the farmers market fills up with squash, carrots and apples, this is the side dish to make. Everything roasts together on one pan until the edges caramelize, with just a drizzle of maple syrup for gentle sweetness.
Ingredients
- 1 small butternut squash, peeled and cut in 1-inch cubes (about 4 cups)
- 4 carrots, peeled and cut in thick slices
- 2 firm apples, cored and cut in wedges
- 1 red onion, cut in wedges
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon salt, ½ teaspoon black pepper and 1 teaspoon dried thyme
- Chopped fresh parsley and a handful of chopped pecans (optional)
Directions
- Heat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a large bowl, toss the squash, carrots and onion with the oil, salt, pepper and thyme. Spread in a single layer on the baking sheets.
- Roast for 20 minutes. Add the apples, drizzle with maple syrup and toss gently.
- Roast 15 to 20 minutes more, until the vegetables are tender and browned at the edges.
- Sprinkle with parsley and pecans, if using, and serve warm.
Cooking Tips
- Do not crowd the pan: Use two pans so the vegetables roast rather than steam.
- Cut evenly: Pieces of similar size cook at the same pace.
- Allergen note: Optional pecans are tree nuts. Omit them if needed.
Recipes are shared for general informational purposes only. Please check ingredient labels for allergens. See our Disclaimer.
Simmerbrook Recipes · 4822 21st Ave, Kenosha, WI · Privacy Policy · Terms
