Even without a reason to cook squash (like the #squashlove! bloghop I partook in over the weekend!), I can’t help but put one of those beautiful winter vegetables in my shopping cart every time I go food shopping in the fall. I honestly think I could eat them for the next two seasons without getting sick of them.

I think this is partially because there are so many things you can do with with them. Since my last recipe was a savory squash dish, I thought this next one could be a little sweeter.

Squashes have a natural sweetness that makes them pair really well with fruits. I keep seeing mashed sweet potato recipes coming up all over the food blogs lately (with Thanksgiving on the way), but I wanted a way to lighten up the typical dish.

While squash is a starchy vegetable, it has less calories than sweet potatoes, so I decided to mash it up and add sweetness with some apples too. Roasted squash and apples pair together really well.

In addition to the natural sweetness from the fruit and vegetables, I added some maple syrup (during the roasting) and orange juice, along with fresh ginger for a little spice and orange zest for flavor.

While this dish may not be very pretty, I hope that you’ll look past it’s disgusting exterior and trust me when I say that this may be one of my favorite side-dishes I’ve ever made.

Chunky Orange Maple Ginger Squash and Apples

Recipe by Me

Print this recipe!

Serves 6 


2 medium acorn squash, cut in half and then into 1/2″ thick slices (keep peel on)
3 small apples, cored and then cut into 1/8ths
2 Tbsp olive oil
2 Tbsp maple syrup
1 tsp cinnamon
salt and pepper to taste
2 Tbsp minced fresh ginger
zest and juice of 1 orange


Spread squash and apples on a large baking sheet sprayed with cooking spray.  Drizzle them with the olive oil thru salt and pepper.

Roast squash and apples at 425 for 25-30 min or until squash is soft.

Remove from oven. After cooling slightly, scoop squash meat from skin and put into a medium bowl. Add apples (I left skin on). Add ginger and orange zest/juice.

Mash squash mixture until it reaches desired consistency.  Add additional syrup if desired. Serve warm.


  1. What a great combo of spices and I like the apple pairing too.

  2. I can taste the deliciousness of this dish from here! So many warming, aromatic choices – particularly love the ginger and orange mixed in with the seasonal squash…mmm…I agree, so hard to resist this time of year. Very nice side Amy.

  3. Not pretty? Are you kidding! That dish is gorgeous. This seriously needs to be in muh belly. Right. Now. I don’t care that it is currently 11:16 pm!

  4. i love your healthy rendition on mashed veggies! squash and apples go soo well together! sending some #squashlove to u! so glad u are a part of our #lovebloghop, amy!

  5. I can indeed see through the disgusting exterior to the tastiness of this dish. ;-)

  6. I think it’s pretty! Squash has such a beautiful color. This sounds delicious, Amy. Love the spices you used. x

  7. YUM!!!!!
    This sounds really good Amy!!!
    Love the wonderful spices you used here…

  8. So simple, yet so delish! My kind of squash love!

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