This Maple Roasted Butternut Squash, Leek & Apple dish just might steal the show on your next Thanksgiving dinner. It’s that good!
I roasted some butternut squash, leek and apple chunks in the oven to bring out their flavors. I added some maple syrup, curry, paprika, salt and pepper and Voila!
Thanksgiving dinner is all about roasting, one of the great aspects of Thanksgiving is the lovely aroma of roasting your turkey in the oven and enjoying the wonderful smell.
Such wonderful ingredients (butternut squash, leek, apples, maple syrup and fall spices) somehow create amazing layers of flavor and color. Such a pretty dish to ever hit a table, so festive for special occasions or for a weekly meal.
I really enjoy butternut squash. It’s one of my favorite squash. So, lately, I’ve been opting to roast the squash. It’s great alone, but I especially love it combined with maple syrup and apple. I love the sweetness of the butternut squash and the apple combined.
- 1 small butternut squash, peeled and chopped
- 3 Granny Smith apples, core and chopped
- 2 leeks, cleaned and chopped
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon curry powder
- ½ teaspoon paprika
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Combine the squash, leeks, and apples in a large bowl and drizzle with olive oil, and maple syrup. Season with the curry, paprika, and salt and pepper and toss to coat. Transfer the mixture to the baking sheet, distributing it evenly and spreading it in a single layer.
- Slide the baking sheet into the oven and roast, turning the squash, leek, and apples with a metal spatula once or twice, until the squash is well caramelized on the outside and tender throughout and the apples are tender, about 40 minutes. Taste for salt and pepper, serve hot or warm.
Category: Side Dishes