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. Source: EatingWell Magazine, September/October 2018

Julia Clancy


Ingredient Checklist


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

  • 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 calories; 11.9 g total fat; 1.8 g saturated fat; 238 mg sodium. 526 mg potassium; 28.6 g carbohydrates; 4.3 g fiber; 15 g sugar; 3.1 g protein; 650 IU vitamin a iu; 16 mg vitamin c; 25 mcg folate; 52 mg calcium; 2 mg iron; 78 mg magnesium; 5 g added sugar;

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
Easy to make quick and delicious Read More
Rating: 3 stars
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