Butternut Squash, Apple and Leek Sauté

Name: Butternut Squash, Apple and Leek Sauté
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium butternut squash (about 2 lb), peeled and cubed; 2 Cortland or Empire apples, cut into wedges; 2 leeks, sliced; 2 tbsp olive oil; 1 tsp dried thyme; Salt and pepper to taste; 1/4 cup (60 ml) vegetable broth or water

Published October 17, 2026

Photo : Sara Dubler / Unsplash

Prep10 min

Cook25 min

Total35 min

Servings4

Here's a simple and colorful dish that smells like autumn. Roasted butternut squash becomes tender and sweet, apples add a tangy touch, and leeks melt slowly. A family meal that everyone will love, even the little ones!

In this week's flyercourge butternutpommespoireaux

Ingredients

Number of servings4

Ingredient	Amount	Metric
butternut squash	1	900 g
Cortland or Empire apples	2	2 piece
leeks	2	2 piece
olive oil	2 tbsp	30 ml
dried thyme	1 tsp	0 g
salt and pepper	to taste	—
vegetable broth or water	¼ cup	60 ml

Directions

Preheat oven to 425°F (220°C).
On a baking sheet, toss squash cubes, apple wedges, leeks, olive oil, thyme, salt and pepper.
Roast for 25 minutes, stirring halfway, until squash is tender and lightly caramelized.
Add broth and scrape the bottom of the pan to loosen browned bits. Serve hot.

Butternut Squash, Apple and Leek Sauté

Ingredients

Directions

Nutrition facts (per serving)

Equipment

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