with caramelized onions
This roasted apple and butternut squash side is vegan, gluten-free, and has an oil-free option. Topped with caramelized onions, it’s a sweet and creamy dish that’s a perfect make-ahead side for the holidays. It requires fewer than 10 ingredients and less than 15 minutes of prep. All the best of autumn in a comforting side.
With the holiday season quickly approaching I have begun planning my Thanksgiving menu. Anyone else? Ok, I guess that perhaps it is a tad early. But just in case you’re a planner like I am here is a recipe that I would highly recommend considering as a side for the big day. It’s simple. It’s quick. And it can be prepared ahead of time. Oh, and it’s totally delicious. What more could you want out of a holiday side dish?
Roasted apple and butternut squash
Preparing a butternut squash for roasting can be intimidating if you’ve never skinned one before. But let me reassure you, that it actually is quite simple. First, using a fork, poke holes all over your squash. And I mean ALL OVER IT. I usually jab mine about 30 times. Next place it in your microwave for 3-5 minutes depending on the strength (wattage) of your microwave. Turn it over and cook for an additional 3-5 minutes. It should be soft but not mushy or burned. Allow it to cool completely before handling. Finally, using a knife, or better yet a potato peeler, remove the skin from your squash. Cut it in half, remove the seeds, and cut into bit-sized cubes.
As for the apple…I recommend using a hearty apple for this recipe. I used a Fuji apple because they’re sturdy and sweet. A Sweet Tango would probably work too. If you would prefer a tart apple you could use a Honeycrisp or a Granny Smith. Once you’ve chosen your perfect apple, simply core, peel, and cut into bit-sized pieces. Make sure that both the apples and butternut squash pieces are similar in size so that they cook evenly.
Spray the apple and butternut squash with avocado oil and top with spices and herbs. Toss to coat and spread evenly on a prepared rimmed baking sheet. Bake them for roughly 30 minutes until they are fragrant, soft, and slightly browned around the edges. Perfection!
While the apples and butternut squash are roasting, prepare the caramelized onions. Begin my dicing or thinly slicing the yellow onions. You can even slice some while dicing the others just to add more visual interest and texture to your dish.
Heat a large skillet over high heat and add 1 tbsp of avocado oil. Once the oil is hot add the onions and reduce heat to medium-high. Now, the trick to perfectly caramelizing onions is TIME. You have to be patient. But trust me, your patience will pay off.
The onions will go from white, to clear, to brown, to caramelized. As they cook you will need to add water to the pan, a little at a time. Do not add more water to the pan until all the other liquid has cooked off.
Stir the onions occasionally. This gives them time to brown on the pan.
Resist the urge to pull the onions off the heat early. They are not done when they’re brown. They’re done when they are a deep, dark brown, caramelized color. You will know they’re done when they smell sweet.
This side would be excellent served with a vegan meat alternative such as “ham” or “turkey”. To fancy up this side even more top it with toasted walnuts for added crunch, pomegranate arils for tartness, or drizzle with a cashew cream sauce for creaminess.
Ingredient Health Benefits
Apple-vitamin C, soluble and insoluble fiber
Cinnamon- manganese, iron, calcium, and fiber
Onion-antioxidants; fiber; vitamin C; folate
Rosemary- polyphenolic compounds
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Roasted Apple and Butternut Squash
This roasted apple and butternut squash side is vegan, gluten-free, and has an oil-free option. Topped with caramelized onions, it's a sweet and creamy dish that's a perfect make-ahead side for the holidays. It requires fewer than 10 ingredients and less than 15 minutes of prep.
Baked Apple and Butternut Squash
- 4 cups butternut squash, cubed
- 1 apple, peeled, cubed (I used fuji)
- avocado spray (omit if oil-free)
- ½ tsp sage
- ½ tsp cinnamon
- 1-2 sprigs fresh rosemary, removed from stem
- 1 tbsp avocado oil (sub water if oil-free)
- 4-5 medium yellow onions, diced or thinly sliced
- ½ cup cold water*
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Evenly spread cubed apples and butternut squash and spray with avocado oil (omit if oil-free). Sprinkle with sage, cinnamin, and rosemary and evenly spread over baking sheet. Bake for 30 minutes, stirring half way.
While apples and squash are baking, heat a large pan over high heat. Add avocado oil. When oil is hot, add diced or thinly sliced onions and stir to coat. Lower heat to medium-high and cook onions for about 40 minutes stirring occasionally*.
Assemble roasted apples and butternut squash on a plater and top with caramelized onions. Additionally, top wtih walnuts for crunch, pomegranate arils for tartness, or raisins for sweetness.
*Add cold water occasionally, 1 tbsp at a time, to onions to prevent sticking and to de-glaze the pan. Allow water to completely cook off before adding more water. Be patient with this process. The onions will go from white, to clear, to brown, to caramelized.