Harvest Roasted Butternut Squash

Quick post because this recipe IS TOOO GOOD not to share. I apologize for the non-professional looking photo of this butternut squash, but it was something I threw together quick yesterday without looking up a recipe. It was husband AND dog approved, so it’s something I’ll be making all season long, including for Thanksgiving. I also posted the video of me making it on my Instagram stories for you to refer to under “Roasted Squash.” I really always eyeball my recipes and season to taste, so you can use as much or little seasoning as you like. I always like to start small and then add if I need to.

What you need:

  • Butternut squash, peeled and diced in cubes
  • 1 yellow onion
  • 2 gala apples
  • Thyme
  • Rosemary
  • Cinnamon
  • Olive oil
  • Salt

How to make:

  • Spread diced butternut squash on a pan and sprinkle with olive oil to coat
  • Season with thyme, rosemary, cinnamon and a touch of salt to taste
  • Top with diced apples and diced onion
  • Use a spatula to mix evenly
  • Bake for 20-22 minutes on 350 degrees, then another 5-10 min on 450 to crisp
  • Enjoy!


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