Herb-Roasted Butternut Squash and Apples
This dish combines the sweetness of apples with the earthiness of roasted butternut squash, all enhanced by fresh herbs.
- 1 large butternut squash peeled and cubed
- 2 large apples such as Granny Smith, cored and cubed
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Preheat oven to 400°F (200°C).
Toss butternut squash and apples with olive oil, thyme, rosemary, salt, and pepper in a large bowl.
Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until squash is tender and caramelized.
Garnish with fresh parsley before serving.