Maple Roasted Butternut Squash and Apples - Slender Kitchen
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Maple Roasted Butternut Squash and Apples

By Kristen Mccaffrey
Follow Kristen
source: slenderkitchen.com
  
adapted from: amateurgourmet.com
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132
Calories 
27g
Carbs 
4g
Fat 
2g
Protein 
2
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe
Maple Roasted Butternut Squash and Apples

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?

Prep Time

Maple Roasted Butternut Squash and Apples

29
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
SERVINGS:
US | METRICS
  • 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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Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 132
Calories from Fat 30
% Daily Value *
Total Fat 4g
5%
Saturated Fat 0g
2%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 8mg
0%
Total Carbohydrate 27g
9%
Dietary Fiber 4g
18%
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.

Directions

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Remove from oven and top with walnuts and parsley.
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Notes

For a lower calorie/PointsPlus® recipe, leave out the walnuts which add about 15 calories per serving and 1 PointsPlus®

Maple Roasted Butternut Squash and Apples
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Comments

By Margaret Sakaguchi
on November 20, 2015 - 09:42
Rate this Recipe: 
5

Made this last night. Was delicious and smelled so good baking in the oven. Great recipe!
By Jason
on December 2, 2015 - 05:12
My apples disintegrated into mushiness. Used some Granny Smith and some Galas. Does anyone have any ideas why?
By Kristen Mccaffrey
on 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.
By Heather Mathieson
on 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.
By Kristen Mccaffrey
on November 17, 2015 - 10:49
That sounds delicious!! Yum.
By Kristen Mccaffrey
on November 17, 2015 - 10:49
I never thought of using an oven bag - thanks for the tip!
By Kristen Mccaffrey
on November 17, 2015 - 10:48
Thanks Carla! This is a great idea.
By Carla Harlan
on 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 turkeys...you'll be happy to have one to BBQ in the summer!!
By Dawn
on November 16, 2015 - 16:25
I use an oven bag. Don't have to baste come out great everytime. I do get one with the stick up timer in it.
By Cassandra Masny
on November 16, 2015 - 14:20
My husband added brown sugar to a turkey once. Not something I would have ever thought of, but it was amazing!
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