Spiced Maple-Glazed Sweet Potatoes, Apples and Butternuts with Caramelized Pepitas
Recipe type: Side Dish
Cuisine: Thanksgiving, Fall
Serves: 6 servings
  • 1 lb butternut squash (half a medium squash, or one small)
  • 1 lb sweet potatoes or yams, peeled, halved, sliced ½ inch thick
  • 2 Granny Smith apples, cored, sliced into ½ inch pieces
  • 1 fuji apple (or other red-green variety)cored, sliced into ½ inch pieces
  • ¼ tsp salt
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon allspice
  • 3 tablespoons honey (if vegan, sub agave)
  • 3 tablespoons maple syrup
  • 3 tablespoons vegan butter or coconut oil
  • Caramelized pepitas for serving, recipe follows
  1. Preheat oven to 400˚ F.
  2. Cut off the ends of the butternut squash.  Cut the squash in half lengthwise and scoop out/discard the seeds.  Peel the halves with a vegetable peeler.  Cut each half lengthwise into halves or quarters, depending on the size of the squash.  Cut each lengthwise piece into half inch slices.
  3. Peel, halve (quarter if large), and slice the sweet potatoes into ½ inch pieces. Core the apples, halve them, and cut into ½ inch slices.   Put the butternuts, sweet potatoes and apples in a large casserole dish  (11x15 or similar).  Sprinkle with the salt, pumpkin pie spice and allspice.  Drizzle the honey and maple syrup over top.  Toss the ingredients to coat.  Dot the butter or coconut oil on top by the teaspoonful.  Cover with foil and bake for 35 minutes, or until they are cooked through and have released some juices.  Remove the foil and cook until the juice and syrup have thickened enough to form a syrupy glaze, about 30 minutes (checking every 10 minutes, and stirring to coat everything with the glaze).
  4. Serve hot, topped with the caramelized pepitas.
Recipe by Spoon With Me at https://spoonwithme.com/spiced-maple-glazed-sweet-potatoes-apples-and-butternuts-with-caramelized-pepitas/