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Roasted Squash & Apples with Dried Cherries & Pepitas

  • 15 m
  • 45 m
Julia Clancy
“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

    • 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

Directions

  • 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.
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