Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 medium Granny Smith or Honeycrisp apples, cored and sliced into 1-inch wedges
  • 1 small red onion, cut into thick petals
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp dried thyme

Instructions:

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash and cut it into uniform 1-inch cubes. Core the apples and slice them into wedges that are slightly larger than the squash cubes. Separate the red onion into thick petals.
  2. In a large mixing bowl, combine the olive oil, maple syrup, cinnamon, thyme, salt, and pepper. Toss the squash, apples, and onions in the mixture until every piece is thinly coated.
  3. Spread the mixture onto a parchment-lined baking sheet in a single layer, ensuring pieces do not overlap. Roast for 25–30 minutes, using a spatula to flip the pieces halfway through at the 15-minute mark.