Sweet & Savory Fall Delight: A Must-Try Autumn Side Dish (Page 2 ) | March 29, 2025

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.

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