Simple Roasted Butternut Squash with Apples – Detox Decadently

Did you have strange aversions to foods when you were a kid? 

I sure did, weird ones.  

Take Squash for instance…

I didn’t like it simply because of the name. Seriously, my kid brain reasoned, “you squash bugs, so why would you eat something called squash? eeeewwww, gross!”

My mother would coat it and fry it, but it seemed mushy and slimy in my mouth.

Then in my 30’s someone brought a squash casserole to a potluck. My brain instantly thought…“squashed bugs with cheese. YUCK!

Honestly, it wasn’t until I began training as a health coach and enrolled at the Institute of Integrated Nutrition that I decided to be more adventurous to give it another shot.

Boy, oh boy! Was I in for a sweet surprise…Bonus, you can use this 1 recipe 2 ways!

Roasted Butternut Squash with Apples

Roasted Butternut Squash with Apples

You will be amazed at the versatility of squash! Especially hard squashes, like Butternut.

This recipe is from my Cook Once, Eat Twice Collection. You can easily make 2 different dishes with this basic recipe.

This recipe is detox approved.

Simple Roasted Butternut Squash with Apples (Cook Once)


From the oven to the plate...

From the oven to the plate…

Serves 4 – can be easily doubled

Prep time – 20 minutes, it takes time to cut and peel a Butternut Squash.

Cook time – 30 – 40 depending on cut size of vegetables and desired tenderness

  • 1 Butternut Squash (medium)
  • 2 Granny Smith Apples
  • 1 Red Onion
  • 1-2 Garlic Cloves
  • 1 Tablespoon Coconut Oil
  • 3 -4 Fresh Thyme Sprigs (you can substitute dried, dried herbs have a stronger taste, so use less)

Optional Spices

  • Cinnamon
  • Nutmeg
  • Coriander
  • Rosemary
  • Ginger


  • Pre-heat over to 375 degrees
  • With a very sharp knife, cut Butternut Squash in half, then into long pieces for easier peeling. (retain peels for vegetable broth if desired)
  1. Remove seeds (save them for soups or smoothies)
  2. Cube Butternut Squash
  • Cut, core and cube Granny Smith apples (save for juicing if desired)
  • Slice Onion
  • Smash, peel and slice garlic
  • Add all ingredients to baking dish.
  • After 5 minutes, stir to distribute oil and seasonings.
  • Bake an additional 30 – 40 minutes to desired tenderness, stirring occasionally.

Remove from oven and enjoy!

One concept I learned in nutrition school that really fits my busy life and improves the lives of my clients is to cook once, eat twice. Try it.

You can easily enjoy more healthy meals and save valuable time!

Tell me…

Do you have a strange and weird aversion to a food? What is it?


Oh…here’s the other recipe

  • Roasted Butternut Squash Soup (Eat Twice) CLICK HERE FOR RECIPE







  1. The silly things kids think about food. Love your story about the squash..bugs ewww, that’s really cute. We grow up and realize we love those same foods we despised then. Your recipes sound yummy! Thanks for sharing Rommy 🙂

  2. This looks like a great simple recipe to incorporate with my Thanksgiving meal this year. My youngest son does not like squash, so I’m always up for a variation to see if something new will trigger his taste buds! Can’t wait to try it.

  3. I am going to have to try that recipe. I can’t get enough winter squash right now.

  4. It really is that time of year when warm food and veggies is so yummy. Thanks for the amazing recommendations of these veggies.

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