Vanilla Glazed Roasted Squash and Apples

Vanilla Glazed Roasted Squash and Apples

Prep Time

20 minutes

Cook Time

45 minutes


Vanilla Glazed Roasted Squash and Apples

Two fall favorites, butternut squash and apples, are oven roasted and sweetened with a vanilla-accented brown sugar and butter glaze.

Recipe courtesy of McCormick®.

Nutrition Information (per serving): Calories: 100, Fat: 4 g, Carbohydrates: 15 g, Cholesterol: 10 mg, Sodium: 229 mg, Fiber: 2 g,
Protein: 4 g.

Test Kitchen Tip: Use crisp sweet-tart apples, such as Braeburn, Empire or Jonagold.


  • 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1-inch cubes
  • 1 medium Vidalia onion, cut into thin wedges (1 cup)
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon McCormick® Nutmeg, Ground
  • 1/2 teaspoon McCormick® Black Pepper, Ground
  • 2 unpeeled apples, cored and cut into 1/2-inch thick wedges


  • 1 Preheat oven to 450°F. Toss squash and onion in large bowl.
  • 2 Mix butter, brown sugar, vanilla, salt, nutmeg and pepper in small bowl until well blended. Pour over squash mixture; toss to coat well. Arrange in single layer on foil-lined large shallow baking pan.
  • 3 Bake 15 minutes. Add apples; toss to mix well. Bake 25 to 30 minutes longer or until squash and apples are tender.


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