Maple-Roasted Butternut Squash and Apples

By cherwest

Ingredients

• 1 butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 3/4-inch chunks (5 to 7 cups)
• 2 tart, crisp apples (about 1 pound), such as Granny Smith, Gravenstein, or Braeburn, quartered and cut into 1-inch chunks
• 2 tablespoons unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons pure maple syrup
• 2 teaspoons minced fresh marjoram (rosemary, thyme, or sage may be substituted)
• Kosher salt and freshly ground black pepper
• 1/4 cup pecans or walnuts, lightly toasted and chopped (optional)

Details

Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Position racks in the upper and lower thirds of the oven and heat to 400 degrees (375 degrees convection). If desired, line 2 heavy-duty rimmed baking sheets with parchment paper.
Combine the squash and apples in a large bowl and drizzle the butter, olive oil, and maple syrup over them. Season with the marjoram and salt and pepper and toss to coat. Transfer the mixture to the baking sheets, distributing it evenly and spreading it in a single layer.
Slide the baking sheets into the oven and roast, turning the squash and apples with a metal spatula once or twice, until the squash is well caramelized on the outside and tender throughout and the apples are tender, about 40 minutes. Taste for salt and pepper, sprinkle with the nuts, if using, and serve hot or warm.


You can make the same recipe with grapes instead of apples. “Simply substitute 2 to 3 cups of seedless red grapes (about 12 ounces) for the apples. Grapes are sweeter than apples, so eliminate the maple syrup. Sage is especially good here; the roasting time will be about the same.”