Apple-glazed roasted squash

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15 min


4 to 6 servings

* PLUS Roasting Time: 25 minutes
Apple-glazed roasted squash

© Royalty-Free/Masterfile


  • 1 large butternut squash
  • 2 tbsp water
  • 2 tbsp apple jelly , or apricot jam
  • 1 tsp chopped fresh thyme , or 1/4 tsp dried thyme leaves
  • 1/4 tsp salt
  • pinch ground cinnamon
  • pinch ground black pepper


  • Preheat oven to 450F (230C). Lightly spray or coat a baking sheet with oil. To easily peel squash, make a small slit in skin, then microwave, uncovered, on high 3 to 4 minutes. Peel squash, slice in half and scoop out seeds. Roughly cut into 1-inch (2.5-cm) pieces.
  • In a large bowl, stir water with jelly. Add squash and sprinkle with thyme, salt, cinnamon and pepper. Toss to coat. Spread out in a single layer on baking sheet. Roast in centre of oven until tender, 25 to 30 minutes. Great with our Maple-brined Turkey Breast, also in the Recipe File.

Nutrition (per serving)

  • Calories
  • 68,
  • Protein
  • 1.1 g,
  • Carbohydrates
  • 17.5 g,
  • Fat
  • 0.1 g,
  • Fibre
  • 2.1 g,
  • Sodium
  • 102 mg.

Squash is one of the season’s most-requested side dishes. Coat with a little apple jelly for a golden crust.