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Maple-Roasted Butternut Squash And Apples

Maple-Roasted Butternut Squash And Apples


  • 1 butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 3/4-inch chunks (5 to 7 cups)
  • 2 tart, crisp apples (about 1 pound), such as granny smith, gravenstein, or braeburn, quartered and cut into 1-inch chunks
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 teaspoons minced fresh marjoram (rosemary, thyme, or sage may be substituted)
  • kosher salt and freshly ground black pepper
  • 1/4 cup pecans or walnuts, lightly toasted and chopped (optional)