Maple Roasted Butternut Squash and Apples

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Truth time. I have never ever made a Thanksgiving turkey. To be honest, the idea of it kind of petrifies me since I have read way too many articles and blog posts about dry, uneventful, flavorless turkeys. And while you may be expecting this post to be about overcoming my fear and finally making a turkey, it's not. Instead it's about how every year I volunteer to be in charge of side dishes like today's maple roasted butternut squash and apple dish.

I have one other ulterior motive when volunteering for side dishes and it has to do with trying to stick to some semblance of a healthy diet during the holidays. While my personal philosophy isn't to track points or calories for holiday meals, I do like to try to make healthier choices. If I know I can load up my plate with healthier side dishes, like today's fall inspired roasted maple squash dish, then I can balance out more indulgent dishes or desserts. It's all about balance on the holidays and letting myself enjoy the meal while also feeling good about my choices.

On a side note, I am thinking about making my first ever turkey this year after Thanksgiving when turkeys go on sale. Then I won't feel so bad if I destroy it. Any tips?

The Recipe
Maple Roasted Butternut Squash and Apples

Maple Roasted Butternut Squash and Apples

Adapted from
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  • 6 cups butternut squash, peeled and cubed
  • 2 U apples, peeled and chopped
  • 1 tbsp. maple syrup
  • 1 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 2 tsp. fresh thyme
  • Salt and pepper
  • 2 tbsp. parsley
  • 1/4 cup walnuts, chopped

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Preheat the oven to 400 degrees.


Toss together the squash, apples, maple syrup, olive oil, apple cider vinegar, thyme, salt, and pepper. You could also add cinnamon and nutmeg, which is delicious. Spread everything out on 1-2 prepared baking sheets. Roast for 35-40 minutes until squash and apples are tender.


Remove from oven and top with walnuts and parsley.

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Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 132
Calories from Fat 30
% Daily Value *
Total Fat 4g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 8mg
Total Carbohydrate 27g
Dietary Fiber 4g
Sugars 11g
Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


For a lower calorie/PointsPlus® recipe, leave out the walnuts which add about 15 calories per serving and 1 PointsPlus®
† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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About the author Meet Kristen Mccaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tired and tested recipes and foolproof meal plans. Learn More
On Maple Roasted Butternut Squash and Apples
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Margaret Sakaguchi
November 20, 2015 - 09:42
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Made this last night. Was delicious and smelled so good baking in the oven. Great recipe!
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December 1, 2015 - 13:52
I used Gala apples for the recipe and I was definitely able to taste them. I am wondering if you used dried thyme instead of fresh thyme. That could have been why the thyme flavor was much stronger.
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December 1, 2015 - 05:59
Do you recommend an apple type?? I made this Thursday (just realized this morning I forgot to add the walnuts in!) and all I could taste was thyme :( no apple taste, barely squash, just thyme (will reduce the thyme next time)... I'd gotten Honeycrisp apples, but didn't know if there was one that held its flavor in the oven better.
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November 17, 2015 - 10:49
That sounds delicious!! Yum.
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November 17, 2015 - 10:49
I never thought of using an oven bag - thanks for the tip!
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November 17, 2015 - 10:48
Thanks Carla! This is a great idea.
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Carla Harlan
November 16, 2015 - 17:41
Just think of the turkey as a big chicken. I cut mine up, slow roast the breast..and braze the dark meat into submission for a very tasty ragu over pasta. Wonderful freezer food. Check out the book slow cooking! Buy two cheap'll be happy to have one to BBQ in the summer!!
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