Roasted Butternut Squash & Apples | National Kidney Foundation

Name: Roasted Butternut Squash & Apples | National Kidney Foundation
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)

www.kidney.org

Warm butternut squash and apples roasted with thyme, cinnamon, and a touch of maple syrup. A simple and delicious fall side dish.

View full recipe on www.kidney.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kidney.org.

Share this recipe:

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)