Description
Sweet roasted squash halves brimming with caramelized apples, cranberries, and warm maple spice.
Ingredients
Scale
- 2 medium butternut squash, halved and seeded
- 2 apples, diced
- 1 cup fresh cranberries
- 3 tbsp maple syrup
- 2 tbsp butter
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp brown sugar
- Pinch of salt
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F and place squash halves cut side up on a baking sheet.
- Brush with 1 tbsp maple syrup and bake for 30–35 minutes until tender.
- In a skillet, melt butter and sauté diced apples for 3 minutes.
- Add cranberries, remaining maple syrup, brown sugar, cinnamon, nutmeg, and salt; cook until cranberries burst and mixture thickens.
- Spoon the apple-cranberry filling into roasted squash halves.
- Bake an additional 10 minutes to meld flavors.
- Garnish with parsley and serve warm.
Notes
- Ensure the squash is tender before adding the filling.
- Adjust sweetness by adding more or less maple syrup based on preference.
- Can be served as a side dish or a main vegetarian dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg