Sweet & Savory Fall Delight: A Must-Try Autumn Side Dish

Introduction
As the cool breeze of autumn sweeps in, the flavors of the season begin to shine through in our dishes. This autumn side dish is a perfect blend of sweetness and savory notes, offering a comforting and flavorful addition to any meal. Whether you’re hosting a festive dinner or simply enjoying a cozy family meal, this recipe is sure to be a hit. With seasonal ingredients like squash, apples, and a touch of cinnamon, this dish will quickly become a seasonal favorite.

Ingredients

1 medium butternut squash, peeled and cubed
2 large apples (Granny Smith or Honeycrisp), peeled and chopped
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Salt and pepper, to taste
1/4 cup chopped walnuts or pecans (optional)
Fresh thyme or rosemary, for garnish
Directions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the cubed butternut squash and apples. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, nutmeg, salt, and pepper. Toss to ensure the squash and apples are well-coated in the seasoning.
Spread the mixture evenly onto a baking sheet lined with parchment paper.
Roast for 25-30 minutes, stirring halfway through, until the squash is tender and golden brown and the apples are soft and caramelized.
For extra texture and flavor, sprinkle the chopped walnuts or pecans over the mixture in the last 5 minutes of roasting.
Once done, remove from the oven and garnish with fresh thyme or rosemary before serving.
Serving and Storage Tips
This dish can be served warm or at room temperature, making it versatile for both casual meals and special gatherings. It pairs beautifully with roasted meats, such as turkey or chicken, or can be enjoyed as a hearty vegetarian dish. For storage, allow the side dish to cool completely before placing it in an airtight container. It can be refrigerated for up to 3 days. To reheat, simply place it in a preheated oven at 350°F (175°C) for 10-15 minutes or microwave for a few minutes until warm.

Variations

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Sweet and Spicy: Add a pinch of cayenne pepper or chili flakes for a subtle spicy kick that balances out the sweetness.
Herb Infusion: For an extra layer of flavor, try incorporating sage, rosemary, or even a dash of vanilla extract.

Dried Fruits: Swap out the apples for dried cranberries or raisins for a chewy texture that complements the roasted vegetables.
Vegan Option: Use agave or coconut nectar instead of maple syrup to keep it plant-based.
Cheese Lover’s Twist: Sprinkle with crumbled goat cheese or feta after roasting for a creamy finish.
FAQ

Can I use other types of squash?
Yes! While butternut squash works perfectly for this dish, you can substitute it with acorn squash, kabocha, or any other mild, sweet variety of squash.

Can I prepare this dish in advance?
Absolutely! You can chop and season the squash and apples ahead of time and store them in the fridge. Simply roast them on the day you plan to serve.

How can I make this dish more filling?
For a more substantial side dish, add cooked quinoa or wild rice to the roasted squash and apples. This adds a hearty texture and additional nutrition.

Can I make this dish ahead of time and reheat it?
Yes, this dish reheats wonderfully. If you’re planning to make it in advance, store it in the fridge and reheat in the oven or microwave before serving.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.