Roasted Squash, Apple & Onion Hash

3.67 from 3 votes

Prep Time40 mins

Cook Time50 mins

Total Time1 hr 30 mins

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 191kcal

2 2 large (2½) pounds each butternut squashes, peeled, seeded, and cut into ¾-inch cubes
4 tablespoons extra-virgin olive oil divided use
3 apples cored and chopped
2 celery stalks chopped
1 medium red onion chopped
4 cloves garlic finely chopped
2 tablespoons finely chopped fresh thyme
Sea salt and black pepper to taste

Preheat the oven to 400ºF.
Divide the squash cubes between 2 rimmed baking sheets.
Drizzle each pan of squash with 1 tablespoon of olive oil each.
Toss to coat.
Roast for 25-30 minutes until tender and lightly browned. (Can be prepared up to 2 days in advance. Refrigerate in an airtight container.)
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the apples, celery, onion, garlic, and thyme.
Cook, stirring occasionally, for 5-10 minutes until the onion is soft and translucent.
Add the roasted squash to the pan and stir to heat through and combine.
Season to taste with salt and pepper before serving.