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A beautiful festive Butternut Squash Medley that pairs beautifully with your Holiday Turkey. Roasted tender chunks of creamy butternut squash, fresh cranberries, tangy apples, brown sugar, chopped pecans and savory spices. It’s the perfect side dish!
I love winter squash! I don’t love trying to peel it and prepare it for all those wonderful Fall recipes. Thankfully, now days, you can find bags of frozen prepared Butternut Squash. Hooray for modern technology! Zoom, Uber, and frozen ready to eat squash! What next?!! (Let’s not really answer that question this year!)
We were shopping at Costco last week… and they had a huge bag of frozen Butternut Squash. I couldn’t resist purchasing it. It just looked so good and so easy to use. I knew exactly what I wanted to do with it. I wanted to make a wonderful side dish to go with our Holiday Turkey dishes…like this savory Herb Crusted Turkey Roast! It pairs perfectly with a Turkey Roast!
All the flavors of Fall in one fantastic savory butternut squash dish!
How To Make The Perfect Roasted Butternut Squash Medley
Preheat oven to 325°.
Prepare a baking sheet sprayed with non-stick cooking spray. Set aside.
TIP: You can toss this dish into the oven while the Herb Crusted Turkey Roast finishes baking…or bake it separately if you’re making a large Turkey. Remember this is a recipe for 4, so if your baking for a crowd be sure to double it.
In a large bowl combine one 1-lb. bag of diced butternut squash, thawed and drained, or you can use 3 cups fresh prepared squash.
Peel, seed, and chop one large Granny Smith apple. Add chopped apple with squash. Add 1/2 cup fresh cranberries and 1/4 cup chopped pecans.
Drizzle with 2 Tablespoons Olive Oil. Sprinkle with 1/4 teaspoon crushed rosemary, 1/4 teaspoon dried parsley, a hefty sprinkle, about 1/8 teaspoon, ground sage, and another sprinkle of allspice. Salt and Pepper to taste.
Using your hands, or a large spoon, gently toss the ingredients together. I love to use my hands and scoop up all those yummy ingredients, tossing them too and fro! There’s something so therapeutic about it. Watching those colors meld together.
Place Squash mixture on prepared baking sheet. Sprinkle with 1/8 teaspoon ground cinnamon and 2 Tablespoons dark brown sugar. Note…the brown sugar will caramelize as the squash is roasting.
Turn the squash after the first 15 minutes of roasting. Roast an additional 15 minutes, turning one to two more times and the apples are fork tender. The squash and apples should have golden edges around them and the apple should be “fork tender”.
NOTE: If using fresh squash you may need to roast an additional 10-15 minutes.
Remove roasted Butternut Squash Medley from the oven and place on serving platter.
Melt 2 Tablespoon of butter. Drizzle over the top of the squash and apples. Top with a sprig of fresh rosemary.
I love the colors in this dish. It truly is so festive! Fall on a plate! I was a little skeptical how the flavors would come together…from the creamy rich butternut squash to the tangy apples and cranberries. Would the spices of season meld together in a way that would compliment the ingredients and please the palette? Yes!!! They do!
Oh my goodness! My husband and I both swooned from the first bite. An explosion of sweet and savory…and those crunchy pecans…amazing!
I love how easy this side dish is to prepare. If you’re looking for a winter squash recipe this Roasted Butternut Squash Medley is exactly what your searching for!
I hope you, and those at your Nest, love this dish as much as we do. I can’t wait to make it again…and again…and again! It’s so tasty, economical, and easy!
If you enjoyed this recipe…here are a few other Favorite Holiday Recipes!
- Homemade Pan Roll Recipe
- Caramel Pecan Cheesecake Pie
- Creamy Cauliflower Casserole
- Raspberry Layered Jello Salad
- Bread Dumpling Slow Cooker Stuffing
Wishing you and yours a wonderful Season filled with all the fun, food, and family your Nest can hold!
- 1 - 1lb package cubed , thawed, butternut squash; or 3 cups of diced butternut squash
- 1 large Granny Smith Apple, peeled, cored, and diced
- 1/2 cup fresh cranberries
- 1/4 cup chopped pecans
- 2 Tablespoons Olive Oil
- 1/4 teaspoon crushed rosemary
- 1/4 teaspoon dried parsley
- 1/8 teaspoon ground sage
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- Sprinkle of Salt to taste
- 2 Tablespoons dark brown sugar
- 2 Tablespoons butter, melted
- Preheat oven to 325°
- Spray a large baking sheet with non-stick cooking spray.
- In a large bowl combine butternut squash, diced granny smith apple, cranberries, pecans, rosemary, parsley, ground sage, allspice, and salt.
- Drizzle mixture with Olive Oil. Gently toss mixture.
- Spread Squash mixture out evenly on prepared baking sheet. Sprinkle with brown sugar and cinnamon. Place in preheated oven and bake for 15 minutes.
- Using a spatula turn mixture, sugar will caramelize, and bake an additional 15 minutes until squash is slightly golden on the edges and the apples are fork tender.
- Remove from oven and drizzle with 2 Tablespoons melted butter. Place on serving platter and garnish with a sprig of fresh rosemary.
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Unicook 2 Pack Flexible Silicone Spatula, Turner, 600F Heat Resistant, Ideal for Flipping Eggs, Burgers, Crepes and More, Black
Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
Rachael Ray Solid Glaze Ceramics EVOO Olive Oil Bottle Dispenser with Spout - 24 Ounce, Green
Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8
Goodcook 4020 Baking Sheet, 13 Inch x 9 Inch
Serving Size:1 cup
Amount Per Serving: Calories: 322Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 15mgSodium: 204mgCarbohydrates: 43gFiber: 11gSugar: 16gProtein: 3g