Last night I made grilled chicken and homemade grain-free rolls because I knew my whole family would enjoy that mea. I also wanted to use up my fresh butternut squash, so I put this little dish together. Guess what! My kids liked it more than the homemade rolls! It was sweet and earthy and perfectly fall. Even better, it was so simple and used everyday ingredients. You could speed up the process by buying your squash already cubed, but I wouldn’t recommend using the frozen butternut squash as it would get mushy.
I love when a vegetable transforms into comfort food! Why can’t salads do that? This dish would be the perfect accompaniment to roasted chicken. It’s a great side because it’s not fussy and you don’t have to babysit it often. I need sides that I can throw together and walk away! I used my oven safe black cube Frieling pan, so I didn’t even have to dirty up another dish.
- 1 tablespoon of coconut oil
- 1 butternut squash peeled and cubed
- 2 gala apples sliced
- 1/8 teaspoon of salt
- 1/4 teaspoon of pumpkin pie spice
- 2 teaspoons of honey
- 1/2 teaspoon of vanilla
- Preheat oven to 350
- Heat oil over medium heat
- Sauté squash and apples for five minutes on medium heat.
- Bake at 350 for 25 minutes.
- Take out and stir in vanilla and honey.
This post was sponsored by Frieling.