Roasted Butternut Squash & Apples | National Kidney Foundation
Warm butternut squash and apples roasted with thyme, cinnamon, and a touch of maple syrup. A simple and delicious fall side dish.
Ingredients
- 1 medium butternut squash (2 ½ pounds), peeled & chopped into ½” cubes
- 4 large apples, cored & chopped into ½” pieces
- 1 onion, ½” pieces
- 4 tablespoons olive oil, divided
- 2 teaspoons dried thyme
- 2 teaspoons ground cinnamon
- ½ teaspoon black pepper
- 2 pinches salt
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar (may substitute for pomegranate, blueberry or other fruit flavored vinegars)
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