Con-grab-ulations Butternut Squash

Posted by on Dec 4, 2013 in Thanksgiving, Vegetables | 2 comments

Con-grab-ulations Butternut Squash

I thought my “little bird” dish might get some attention.  Maybe naming the-- red bird of Thanksgiving leftovers a peep potpie --was unseasonable.  I stand corrected, Poult Potpie (not to be confused with a young kangaroo, koala, wombat, wallaby, or possum).

Butternut squash roasted alongside donut shaped Italian Cipollini with Honeycrisp Apples layered in the red fowl bowl, won in the attention grabber category.








The recipe is only a guide—squash, apples, and those darling onions vary in weight and shape.  Of course, pre-cut squash is available too.








Honeycrisp apples are one of my favorite apples this part of the year.  They can be quite large, are super versatile; sweet and delicious in slices, and firm enough to bake.








The sweet (chip-oh-lee-knee) onion roasts and caramelizes beautifully due to the high sugar content without a trace of astringency.








Toss the squash and onions with oil and maple syrup; add salt and pepper to taste.  Pile them onto a foil or parchment covered baking tray and roast them for 20 minutes, tossing halfway through.








Meanwhile toss the apples with a little more oil and  fresh thyme leaves.  Add them to the squash-onion mixture and return to the oven to finish.  It is a good idea to stir them now and again.








Serve the vegetables topped with toasted walnuts and dried cranberries.

This savory dish is a brilliant side to compliment holiday dinners along with the  coveted sweeter  traditional ones.  It especially appeals to Veggie heads. You know who you are!

Roasted Butternut Squash with Apple and Cipollini Onions


  • 1 butternut squash peeled, seeded, and cut into 1-inch cubes (4 cups)
  • 8-10 Cipollini onions, peeled, ends trimmed
  • 1-2 Tablespoons extra-virgin olive oil,
  • divided use
  • 1 Tablespoon pure maple syrup
  • 2 large Honey crisp apples (about a pound), peeled and cut into 1-inch cubes
  • 3 sprigs fresh thyme, stems removed, leaves roughly chopped
  • Kosher salt and pepper (to taste)
  • ¼ cup dried cranberries
  • ¼ cup toasted walnuts, halved


  1. Preheat oven to 400 degrees F.
  2. Toss squash and onions with 1 tablespoon oil, maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon pepper; spread onto a rimmed baking sheet lined with foil or parchment paper. Roast squash, tossing halfway through, until tender and lightly browned about 20 minutes.
  3. Meanwhile, toss apples with enough oil to coat them lightly; add thyme.
  4. After squash and onions have roasted for 20 minutes add apple mixture to the squash and distribute evenly. Roast until apples are tender, lightly browned, and onions are just starting to crisp, another 20 minutes.
  5. Transfer roasted squash and apple mixture to a platter and top with cranberries and walnuts.
  6. Serves 6-8
  7. © Copyright 2013 Peggy Barrett Lunde
  8. All Rights Reserved


  1. 12-5-2013

    This looks wonderful!

  2. 12-6-2013

    Love this combination. Thanks for sharing!

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