A savory vegetarian side dish that combines the flavors of fall.
Baked Apples and Squash
Ingredients
2 cups winter squash cubes
2 cups apple cubes
1 Tablespoon vegetable oil
½ teaspoon cinnamon
1 Tablespoon sugar
½ teaspoon salt
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits and vegetables under running water before preparing.
- Preheat oven to 425 degrees F.
- In a large bowl, combine all ingredients. Toss to coat evenly.
- Spread the mixture on a baking sheet.
- Bake for 20 to 30 minutes, or until squash is soft.
- Refrigerate leftovers within 2 hours,
Recipe adapted from Nutrition Matters.
Notes
- Try adding chopped nuts or seeds.
You might also like...
Lentil Soup with Lime Juice
Lentil Soup with Lime Juice
Filling and tasty lentil soup with spicy green chiles, fresh veggies and a pop of lime!
Prepare:
10 minutes
Cook:
60 minutes
Makes:
9 cups
Stovetop Buckwheat
Stovetop Buckwheat
This nutrient-rich grain has an earthy and slightly nutty with a chewy texture.
Prepare:
5 minutes
Cook:
15 to 20 minutes
Makes:
3 cups
Vegetable and Beef Skillet Meal
Vegetable and Beef Skillet Meal
Warm and comforting meal with beef and veggies over warm rice and topped with cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 cups
Banana Oatmeal Cookies
Banana Oatmeal Cookies
A great grab-and-go snack with sweet raisins, warm cinnamon and a hint of vanilla. No sugar added and kid approved!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
14 Cookies
Peanut Butter Cereal Bars
Peanut Butter Cereal Bars
Whole grain oats, peanut butter and dried fruit make a crispy, chewy treat that is great for when you are on-the-go.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
16 bars (2x2-inch)
Butternut Squash and Chile Pan-Fry
Butternut Squash and Chile Pan-Fry
This simple and tasty recipe using butternut squash will be a hit with everyone. Enjoy as a side or a filling for quesadillas, tacos, enchiladas or tamales.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
7 Cups

Comments
I've used this recipe in a number of family nights/student cooking clubs with great success and appeal. Local squash or pumpkins, and apples make it a perfect seasonal dish, and there are many variations that allow for sweet or savory flavor profiles. The warm 'pumpkin pie' spices, maple syrup or honey all work nicely in the sweet dish, and if a savory dish is desired, add 1/2 - 1 C. diced yellow onion, 1+ tsp. of curry powder, salt & pepper, sage and/or thyme (any combination) and you have a perfect side dish for many menus.
I've been making this recipe for quite some time, and it's great. I usually don't add the salt, and we mix it in with steel cut oats, sometimes adding coconut and walnuts or pumpkin seeds for added protein. It can be a savory or sweet dish, depending on what you like. I've served it at dinner with braised kale or chard and a protein dish and it was also great. Kids and adults loved it!