Roasted Squash & Apples with Dried Cherries & Pepitas

Roasted Squash & Apples with Dried Cherries & Pepitas

1 Review
From: EatingWell Magazine, September/October 2018

For this easy roasted side dish recipe, pick apples that hold their shape when cooked—Pink Lady, Braeburn and Winesap are good choices. If you can't find acorn squash, substitute butternut instead.

Ingredients 5 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium acorn squash (about 1½ pounds)
  • 2 medium apples
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup dried cherries
  • ¼ cup toasted pepitas


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
  2. Halve squash and scoop out the seeds. Core apples. Cut the squash and apples into 1-inch wedges. Whisk oil, cinnamon, allspice, coriander, salt and pepper in a large bowl. Add the squash and apples and toss to coat. Spread on the prepared pan.
  3. Roast until tender, 25 to 30 minutes. Serve topped with dried cherries and pepitas.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 220 calories; 12 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 3 g protein; 25 mcg folate; 0 mg cholesterol; 15 g sugars; 5 g added sugars; 650 IU vitamin A; 16 mg vitamin C; 52 mg calcium; 2 mg iron; 238 mg sodium; 526 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, 1 fruit, 2½ fat

Reviews 1

November 19, 2018
profile image
By: JB Artistic
Even though the apples and squash were the same thickness the apples were mush and the squash barely done. I think i would just cut in half and roast like I normally do and add the pepitas and cherries, as this wasn't worth the effort.
More Reviews