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Roasted Butter Nut Squash & Apple

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1 Gala Apple
1 Honeynut Squash Small to medium size
1 Yukon Gold Potato Medium size
1 Shallot

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Roasted Butter Nut Squash & Apple

Holiday Special

My favorite part are the apples that add a sweet and savory taste to the dish.

  • 42 minutes
  • Serves 2
  • Easy

Britt’s Thoughts

I’m always wanting to cook something new so my sister suggested a Blue Apron recipe. Have you guys heard of Blue Apron? Well, if you haven’t it’s a nationwide delivery service that bring fresh -ingredients to your front door so you can make original recipes right at home. It really can’t get any better than that. In my case, I easily found the recipe, “Pan-Seared Chicken with Roasted Honey Nut Squash & Apple” on www.blueapron.com and made it at home for the family. Unfortunately, I couldn’t find honey nut squash in Wyoming so I substituted it with butter nut squash. It isn’t your typical mashed potato dish which I’ll still have at Thanksgiving, but it’s a delicious and flavorful option for your guests. My favorite part are the apples that add a sweet and savory taste. Using this recipe while honey nut and butter nut squash is in season, is ideal for the holidays, so take advantage of seasonal foods, you only get them a portion of a year.  Hope you’re able to try this at home and enjoy because this recipe has turned into a family favorite!



Prepare the ingredients

Preheat the oven to 475 degrees. Wash and dry the fresh produce. Cut off and discard the squash ends; carefully peel the squash. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Medium dice the potato. Core and medium dice the apple. Peel and thinly slice the shallot.


Start the vegetables

Place the squash and potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes or until light browned. Remove from the oven, leaving the oven on.


Finish the vegetables

Carefully add the apple and shallot to the sheet of pan of roasted vegetables; stir to combine. Return to the oven and roast 9 to 11 minutes, or until browned and the squash and potato are tender when pierced with a fork. Remove from the oven and set aside in a warm place.



Divide the finished vegetables between two dishes and serve with a protein. I'm using this recipe as a side for Thanksgiving! Enjoy!


I love crafting, creating and cooking but most importantly, I love being a mom & wife. Hi! My name is Brittney. If you are interested in learning, discovering and living life, you've come to the right place!

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