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As the leaves begin to turn and the crisp air invites warmth and comfort, there's no better way to celebrate the season than with a delightful dish that encapsulates the flavors of autumn. Enter the One-Pan Butternut Squash & Apple Bake—a harmonious blend of sweet and savory that not only tantalizes the taste buds but also nourishes the body. This recipe is perfect for those looking to create a wholesome, hearty meal with minimal fuss, making it an ideal choice for busy weeknights or cozy gatherings with friends and family.

One-Pan Butternut Squash & Apple Bake Recipe

Celebrate the flavors of autumn with this easy One-Pan Butternut Squash & Apple Bake! This dish combines roasted butternut squash, sweet apples, and savory red onion, all drizzled with olive oil and maple syrup for a deliciously comforting meal. Perfect for busy weeknights or festive gatherings, the recipe features warm spices like cinnamon and nutmeg, along with crunchy pecans and dried cranberries. Simple to prepare and packed with nutritional benefits, it's a seasonal favorite you'll love!
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Ingredients
  

1 medium butternut squash, peeled and cubed (about 4 cups)

2 large apples, cored and sliced (preferably Granny Smith or Honeycrisp)

1 medium red onion, sliced thinly

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup pecans, roughly chopped

1/4 cup dried cranberries or raisins

Fresh thyme leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a large baking sheet or a roasting pan by lining it with parchment paper for easier cleanup.

    Prep the Veggies and Apples: In a large bowl, combine the cubed butternut squash, sliced apples, and red onion. Add the minced garlic.

      Season: Drizzle the olive oil over the mixture. Then, add the maple syrup, ground cinnamon, nutmeg, salt, and black pepper. Toss everything together until well-coated.

        Spread Evenly: Pour the mixture out onto the prepared baking sheet, spreading it out in an even layer to ensure everything roasts evenly.

          Roast in the Oven: Place in the preheated oven and roast for about 25-30 minutes, stirring halfway through. The squash and apples should be tender and slightly caramelized.

            Add Pecans and Cranberries: After the initial roasting time, remove the pan from the oven. Sprinkle the chopped pecans and dried cranberries over the top. Toss gently to combine.

              Final Roast: Return the pan to the oven and roast for an additional 5-10 minutes until the pecans are toasted, and everything is fragrant.

                Serve: Remove from the oven and let it cool slightly. Garnish with fresh thyme leaves, if desired, and serve warm. This dish pairs wonderfully with roasted chicken or as a hearty vegetarian option.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6