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.

Julia Clancy
Source: EatingWell Magazine, September/October 2018
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.

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  • 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.

  • Roast until tender, 25 to 30 minutes. Serve topped with dried cherries and pepitas.

Nutrition Facts

220.2 calories; protein 3.1g 6% DV; carbohydrates 28.6g 9% DV; exchange other carbs 2; dietary fiber 4.3g 17% DV; sugars 15.3g; fat 11.9g 18% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 649.7IU 13% DV; vitamin c 16.5mg 28% DV; folate 24.5mcg 6% DV; calcium 51.8mg 5% DV; iron 1.5mg 8% DV; magnesium 77.6mg 28% DV; potassium 525.8mg 15% DV; sodium 238.1mg 10% DV; added sugar 5g.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2020
Easy to make quick and delicious Read More
Rating: 3 stars
11/19/2018
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. Read More