Home / Jewish Life / Food & Recipes Roasted Butternut Squash with Apples and Onions

By dhoffmanlatter

Ingredients

• 1 large onion
• 2 Fuji, Honeycrisp, or Jonagold apples
• 20 ounces pre-cut butternut squash (about 4–5 cups of 1-inch cubes)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried thyme
• 1 tablespoon balsamic vinegar
• Kosher salt to taste
• 20 grindings of black pepper or to taste
• 1/2 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 1/4 cup toasted almond slivers or sunflower seeds (optional)

Preparation

Step 1

Preheat oven to 350-400°F.
Cut the onion in half, and then slice each piece crosswise into ½-inch strips. Place on a large rimmed baking sheet covered with parchment paper or foil (dull side up). Set aside.
Using an apple corer/slicer, cut the apples into eighths, and then cut each wedge into 3 or 4 chunks. Add to the onions along with the squash cubes.
Add the oil, thyme, vinegar, salt, and pepper to the baking sheet and toss well.
Spread out in a single layer, and bake for 40 minutes or until the onions are golden and the squash is tender when pierced with a fork.
Remove from the oven. Sprinkle with the cinnamon, dried cranberries, and nuts (if using). Toss lightly and place in a serving dish.