recipe: roast squash, sweet potato/yams and apple

the combination of squash, sweet potato/yams and apple sounds so great that i was eagerly awaiting the day i could make this (after we went through some leftovers)! i added very little oil and held off on the vinegar because i used this dish as an intro for k to olive oil. next time i make it i’ll add the vinegar and see if it bumps up the flavor! but without it, it was still a sweet flavorful veggie dish.

cooking tools

  • small mixing bowl
  • large mixing bowl
  • baking pan


  • 1 small butternut squash
  • 1 sweet potato/yam
  • 1 organic apple
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar *optional

roast squash, sweet potato/yam and apple


  1. peel vegetables and chop all into approximately ½ to 1 inch cubes and put into the medium mixing bowl.
  2. preheat oven to 350°F.
  3. in the small mixing bowl, mix the oil and vinegar.
  4. when sauce is ready, pour into the large mixing bowl and mix the vegetable/fruit mixture, using a large spoon or your own hands!
  5. pour mixture into a baking pan and spread out.
  6. put baking pan into the oven for 30 to 45 minutes or until all of the vegetables have softened.
  7. serve warm.


1. resource – original recipe from Kalyn’s Kitchen: Recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar


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