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Apples and Winter Squash – Savory

Last week, we featured a sweet way to eat apples and winter squash together (the two October Foods of the Month). This week, we bring you a savory version of this combination to make for a weeknight meal. Roasting apples and winter squash with olive oil, salt and pepper, and sage makes this dish a comfort meal that is great for a chilly fall evening. Not only is this meal tasty, but all the colors make it nutritious!

Apples and Butternut Squash with Pan Roasted Chicken


2 1/2 cups butternut squash, chopped into 1 in. cubes

1 1/2 cups cooking apples, such as Macintosh, Granny Smith, Golden or Rome, chopped into 1 in. cubes

4 chicken thighs, skin removed

1 tbsp. fresh sage, chopped

1/4 cup olive oil

Salt and pepper, to taste


  1. Preheat the oven to 400°.
  2. Combine butternut squash, apples and sage in a large mixing bowl. Add 1/8 cup olive oil, sage and salt and pepper
  3. Transfer the squash/apple mixture to a roasting pan. Place the chicken thighs on top, drizzle with the remaining olive oil and roast for about 1 hour, until the squash and apples are tender and the chicken is browned and cooked through.
  4. Serve and enjoy!

Makes 4 servings

chicken apple squash copy

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