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Roasted apple and butternut squash with caramelized onions on a wooden platter with plate, rosemary, and butternut squash in the background.

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.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine Vegan
Servings 4 people


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

Caramalized Onions

  • 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.