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Roasted Butternut Squash and Apples with Maple Glazed Pecans


  • 1 butternut squash (about 8 cups), peeled, seeded, 1/2 inch thick slices
  • 3 cups apples, cored, 1/2-inch thick slices
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 2 tablespoons olive oil
  • 2 tablespoons Calvados (or apple cider)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon each: kosher salt, black pepper and nutmeg
  • 1 cup pecan halves
  • 6 tablespoons pure maple syrup
  • 1/4 teaspoon flake sea salt

Prep Time:

20 minutes

Cook Time:

50 minutes



When the early autumn days get shorter and nights start to get cool, butternut squash are ready to harvest. From your own garden or local farmers market, this sweet nutty winter squash makes the perfect side dish. For this recipe we slow-roasted sliced butternut squash with brown sugar, apples and a splash of Calvados apple brandy topped with maple glazed pecans seasoned with sea salt.

Why Try? Fresh-from-the-garden butternut squash and orchard apples are a sure sign of Fall; this delicious side dish offers the perfect way to celebrate the harvest.

Foodie Byte: • Flake sea salt, available in specialty stores and health food markets, has a light delicate flaky crunch, as opposed to traditional crystal-shaped salt. • Store surplus butternut squash in a cool, dry, well-ventilated location such as a basement or closet. Do not store butternut squash in a refrigerator or area where temperature may drop below 41°F.


  1. Preheat oven to 350°F.
  2. Combine butternut squash, apples, brown sugar, 1/4 cup melted butter, olive oil, Calvados, 2 tablespoons maple syrup, kosher salt, black pepper and nutmeg together in large bowl and toss to blend.
  3. Arrange in an 8–inch x 8–inch baking dish. Bake uncovered for 45 minutes.
  4. Meanwhile, combine pecan halves and 6 tablespoons maple syrup in a small nonstick skillet. Bring to a boil, stirring frequently. Reduce heat and cook for 3 to 4 minutes or until the maple syrup has reduced to a thick glaze coating the pecans.
  5. Immediately spread on a foil-lined baking sheet; sprinkle flake salt evenly over pecans. Cool and break apart glazed pecans.
  6. After butternut squash mixture has cooked for 45 minutes, remove from oven and top with maple glazed pecans. Bake an additional 10 to 15 minutes or until hot & bubbly.

Nutritional Information

Calories 488, Carbohydrates 71g, Cholesterol 20mg, Fat 24g, Fat Calories 218, Fiber 7g, Protein 4g, Saturated Fat 7g, Sodium 178mg. Daily Values: Calcium 151.08mg 15%, Phos 119.53mg 12%, Copper 0.37mg 19%, Zinc 1.47mg 10%, Panto 0.98mg 10%, Biotin 0.95mcg 317%, Magnesium 95.0mg 24%, Iron 2.01mg 11%, Vitamin B6 18%, Vitamin C 71%, Vitamin B12 0%, Vitamin D 1%, Vit E-a-Toco 13%, Vitamin A 403%. Percent Daily Values are based on a 2,000 calorie diet.