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    Home » Recipes » Side Dishes

    Maple Cinnamon Butternut Squash with Baked Apples and Crispy Kale

    Published: Oct 9, 2021 · Modified: Apr 7, 2022 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

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    Jump to Recipe Print Recipe
    Pin graphic for roasted maple cinnamon butternut squash.

    As a simple yet elegant spin on a fall side dish, this maple cinnamon butternut squash with baked apples and crispy kale is just as pretty as it is delicious. It's the best for a holiday gathering or a weeknight meal. And as an added bonus, you can make it in under an hour too!

    Roasted butternut squash with baked apples and crispy kale in a serving bowl with pomegranate seeds and feta on top.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • 📓 Instructions
    • ⁉️ Substitutions and Alterations
    • ❄️ How to Store
    • 🔍 FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe
    • 💬 Reviews

    📋 About the Recipe

    • The perfect side dish for celebrating all the fall season has to offer with seasonal produce, like butternut squash, kale, apples, cranberries, and pomegranate. And if you're loving all these flavors together, you will love my butternut squash stuffing too!
    • Maple cinnamon butternut squash is slightly sweet, yet savory. It pairs well with nearly any main dish.
    • With the addition of baked apples and kale chips, it has both a soft and crispy texture that balances each other well.
    • It's a simple dish that's hearty and beautiful enough to serve to guests for Thanksgiving or Christmas dinner, along with my apple, avocado, and arugula salad, roasted asparagus and brussels sprouts, and garlic mashed potatoes.
    • It's also quick and easy to throw together last minute with the use of only 1 sheet pan!

    🛒 Ingredients

    Labelled ingredients for roasted maple cinnamon butternut squash (see recipe for details).

    A few notes about the ingredients:

    1. Butternut squash - if you're new to the world of squash, butternut is the best one to start with. It has a mild, slightly sweet taste and is very easy to prepare. Simply peel it with a vegetable peeler, slice it in half lengthwise, remove the seeds and stringy pulp, then dice it.
    2. Apples - when apples roast, their sugars caramelize and they become sweeter. They provide both sweet and tart flavors to this fall dish.
    3. Kale - as the kale roasts, it turns into kale "chips." These chips are perfectly crispy to provide a nice crunch that helps to balance out the softer squash and apples.
    4. Maple syrup - maple syrup gives a subtle sweetness. Make sure to use pure maple syrup, instead of fake syrups with high fructose corn syrup, for the best flavor.
    5. Cinnamon - cinnamon provides a warm, fall spice. When balanced with the chili powder, it keeps this dish savory without making it overly sweet.

    📓 Instructions

    1. Preheat oven to 450 degrees F. Prepare a sheet pan by lining it with parchment paper.

    Diced and peeled butternut squash and apples in a glass mixing bowl.

    2. Roast butternut squash and apples: peel and dice the apples and squash.

    Diced and peeled butternut squash and apples in a glass mixing bowl with seasonings on top.

    Add apples and squash to a bowl with olive oil, maple syrup, cinnamon, chili powder, salt, and pepper. Stir to evenly coat.

    Maple cinnamon butternut squash and apples spread out on a sheet pan.

    Spread apples and squash out on the prepared sheet pan, leaving space between each piece. Reserve the bowl with any additional seasonings and oil remaining at the bottom. Set it aside.

    Place the sheet pan in the oven and roast for 20 minutes.

    Chopped kale in a glass bowl.

    3. Toast kale and pecans: Add kale to the reserved bowl and massage it around with your hands to coat lightly in the oil and seasonings remaining in the bowl.

    Chopped kale on top of butternut squash and apples on a sheet pan.

    Remove the sheet pan from the oven. Top the apples and butternut squash with pecans, thyme leaves, and kale.

    Place back in the oven and cook for about 8 minutes, watching carefully until the kale turns crispy but not burnt.

    4. Serve: Remove the sheet pan from the oven and allow to cool slightly. Add dried cranberries, pomegranate seeds, and feta over top. Scoop into a large serving bowl and serve warm.

    Roasted maple cinnamon butternut squash, crispy kale, baked apples, and dried cranberries on a sheet pan with two serving spoons for scooping.

    ⁉️ Substitutions and Alterations

    Instead of maple syrup: you can also use brown sugar.

    Leftover chopped apples, dried cranberries, and pecans? Use them up in homemade cranberry pecan chicken salad!

    ❄️ How to Store

    To store: Allow roasted butternut squash, apples, and kale to cool completely before scooping into an airtight container and storing in the refrigerator up to 5 days.

    To freeze: Allow roasted butternut squash, apples, and kale to cool completely before scooping into an airtight container and storing in the freezer up to 6 months.

    To reheat: When ready to eat, dump the squash mixture back onto a sheet pan and heat it in the oven at 350 degrees F until warmed through.

    🔍 FAQs

    How do you know when butternut squash is ripe?

    The ripeness of butternut squash can be determined by 3 different things:

    Color: The skin should be dark beige and dull. Butternut squash that has green patches or is shiny is underripe. 

    Feel: The squash should feel solid. It should be hard with no mushy spots. If you knock on it with your fist, it should sound hollow. It should also have it’s stem intact to help keep it fresh longer.

    Weight: Butternut squash should feel heavy for its size. When you lift it, it should feel hard and dense.

    What flavors pair well with butternut squash?

    Butternut squash has a great neutral flavor. It is slightly sweet, but also savory. It tastes fairly similar to pumpkin but not as pungent.

    Similar to pumpkin, its flavor pairs really well with other fall herbs and produce, like apples, onions, cranberries, garlic, oregano, thyme, sage, and rosemary.

    💭 One More Tip

    Make sure to use a sheet pan large enough to space out the squash or use 2 sheet pans instead. Leaving space between the pieces of squash allows the air to circulate around them to help them roast.

    If the chunks of butternut squash are touching or there is minimal space for air to circulate around them, they will steam and turn mushy instead of browning and turning slightly crispy.

    A closeup view of maple cinnamon squash, baked apples, kale chips, feta, pomegranate seeds, and toasted pecans in a beige serving bowl.

    🍴 Related Recipes

    • Fall Cobb Wedge Salad with Pumpkin Vinaigrette
    • Roasted Asparagus and Brussels Sprouts with Lemon Tahini Sauce
    • Baked Butternut Squash and Apple Stuffing
    • Apple, Avocado, and Arugula Salad with Maple Cranberry Vinaigrette

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    Roasted butternut squash with baked apples and crispy kale in a serving bowl with pomegranate seeds and feta on top.

    Maple Cinnamon Butternut Squash with Baked Apples and Crispy Kale

    Roasted butternut squash, apples, and kale seasoned with maple syrup, cinnamon, and chili powder. It's a warm and comforting fall side dish!
    5 from 7 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Diet: Gluten Free, Kosher, Vegetarian
    Prep Time: 17 minutes
    Cook Time: 28 minutes
    Total Time: 45 minutes
    Servings: 8 servings
    Calories: 236kcal
    Author: Alana Lieberman
    Cost: $15

    Equipment

    • sheet pan

    Ingredients

    • 1 medium-sized butternut squash
    • 1 honeycrisp apple can also use gala or granny smith
    • ¼ cup olive oil
    • 2 tablespoon pure maple syrup
    • ½ teaspoon cinnamon
    • ¼ teaspoon chili powder
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 6 kale leaves
    • ½ cup chopped pecans raw and unsalted
    • 5 stems fresh thyme leaves only

    For Garnish

    • ½ cup dried cranberries
    • ¼ cup feta cheese
    • ¼ cup pomegranate seeds

    Instructions

    • Preheat oven to 450 degrees F. Prepare a sheet pan by lining it with parchment paper.
    • Peel, remove the seeds, and dice the apples and squash.
    • Add apples and squash to a bowl with olive oil, maple syrup, cinnamon, chili powder, salt, and pepper. Stir to evenly coat.
    • Spread apples and squash out on the prepared sheet pan, leaving space between each piece. Reserve the empty bowl with any additional seasonings and oil remaining at the bottom. Set it aside.
    • Place the sheet pan in the oven and roast for 20 minutes.
    • Use your hands to rip the kale into bite-sized pieces. Add kale to the reserved bowl and massage it around with your hands to coat lightly in the oil and seasonings remaining in the bowl.
    • Remove the sheet pan from the oven. Top the apples and butternut squash with pecans, thyme leaves, and kale.
    • Place back in the oven and cook for about 8 minutes, watching carefully until the kale turns crispy but not burnt.
    • Remove the sheet pan from the oven and allow to cool slightly. Add dried cranberries, pomegranate seeds, and feta over top. Scoop into a large serving bowl and serve warm.

    Storage

    • To store: Allow roasted butternut squash, apples, and kale to cool completely before scooping into an airtight container and storing in the refrigerator up to 5 days.
      To freeze: Allow roasted butternut squash, apples, and kale to cool completely before scooping into an airtight container and storing in the freezer up to 6 months.
      To reheat: When ready to eat, dump the squash mixture back onto a sheet pan and heat it in the oven at 350 degrees F until warmed through.

    Notes

    1. You can use any slightly tart apple for this recipe. I used honeycrisp apples for both their flavor and texture.
    2. If you don’t like dried cranberries, you can substitute them for golden raisins or dried cherries instead.
    3. Make sure to use a sheet pan large enough to space out the squash or use 2 sheet pans instead. Leaving space between the pieces of squash allows the air to circulate around them to help them roast.

    Nutrition

    Calories: 236kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 220mg | Potassium: 628mg | Fiber: 4g | Sugar: 14g | Vitamin A: 14321IU | Vitamin C: 74mg | Calcium: 150mg | Iron: 2mg
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      Recipe Rating




    1. Rebecca Fowler

      December 23, 2021 at 9:32 am

      How does this recipe work without the kale? Do you still suggest to add the other toppings over the squash and apples? Thank you.

      Reply
      • Alana Lieberman

        December 23, 2021 at 10:18 am

        Great question. You can definitely leave out the kale. However, I would only cook it an additional 5-8 minutes, watching carefully so the pecans toast but don't burn. The kale adds a touch of moisture to help protect the pecans while cooking, without it, they're more susceptible to burning. Kale also adds a nice crunch to the overall mixture, but would also be fine left out too as long as you watch the pecans carefully.

        Reply
    2. Iris

      October 16, 2021 at 11:13 am

      5 stars
      I served this as a maindish/side dish in a vegan Shabbat dinner last night, adding the pomegranate seeds at the last minute for a cool crunch. It was delicious and added nice color to the spread. Thank you.

      Reply
      • Alana Lieberman

        October 18, 2021 at 2:52 pm

        So happy you enjoyed this recipe! Thank you for your comment 🙂

        Reply
    3. Eric

      November 03, 2020 at 8:57 pm

      5 stars
      Never thought I’d enjoy a healthy dish like this but it is an absolute must try!! Highly recommend for all!

      Reply
      • Alana Lieberman

        November 09, 2020 at 8:27 am

        So happy to hear you enjoyed it! Thanks for giving it a try 🙂

        Reply
    4. Julie Feinbaum

      October 21, 2020 at 9:46 pm

      5 stars
      Love this recipe! My entire family loved it. Will be making it again for sure.

      Reply
      • Alana Lieberman

        October 22, 2020 at 8:42 am

        So happy to hear! It's definitely a fall favorite 🙂

        Reply
    5. Kari

      October 14, 2020 at 5:49 pm

      5 stars
      Such a delicious healthy recipe! The flavors were so good. Thank you!

      Reply
      • Alana Lieberman

        October 15, 2020 at 9:42 am

        So happy to hear! Thank you for giving it a try!

        Reply
    6. Deb

      October 09, 2020 at 6:00 pm

      5 stars
      Soooo yummy!!!!

      Reply
      • Alana Lieberman

        October 15, 2020 at 9:41 am

        Thank you! It's definitely a fall favorite 🙂

        Reply
    7. Debra Rosteck

      October 09, 2020 at 5:57 pm

      5 stars
      Absolutely loved this recipe. I will definitely make it again. Spoon yummy.

      Reply
      • Alana Lieberman

        October 15, 2020 at 9:41 am

        So happy you enjoyed it!

        Reply
      • Kristen

        September 14, 2021 at 9:58 pm

        5 stars
        I make this recipe all the time, it's that good! I like to sub dried cranberries for dried cherries 😀

        Reply
        • Alana Lieberman

          September 16, 2021 at 2:21 pm

          Cherries sound like a great addition! Thank you!

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    I'm the recipe developer, photographer, and writer behind Your Home, Made Healthy! I hope to inspire you to create healthy meals for your family without spending tons of time in the kitchen. Although my recipes focus on healthy eating and fresh ingredients, there is no diet talk here. Click below to find out why!

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