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+ servings

Maple Roast Pumpkin and Apples With Browned Butter

A quick and easy, roast pumpkin recipe with the sweetness of maple, and apples! A healthy and gluten free side dish that's great for the fall!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 206.2kcal
Author Tate


  • 1 Small pie pumpkin chopped into 3/4 cubes. (About 5 cups)
  • 1 Large apple cut into thin wedges
  • 1/2 Large sweet onion, roughly chopped
  • 1 Tbsp Olive oil
  • 1 Tbsp Garlic minced
  • 2 tsps Fresh ginger diced
  • 1/2 tsp Cinnamon
  • 3 Tbsp Maple syrup divided
  • 2 Tbsps Grass-fed Salted butter
  • 3/4 Cup Fresh cranberries
  • Salt
  • Squeeze of fresh orange juice
  • 2 Tbsp Fresh sage sliced (for garnish)


  • Preheat oven to 425 degrees.
  • Mix the pumpkin, apples and onion in a large bowl (one big enough that you can mix them all up without any going flying over the sides!)
  • Stir in 1 Tbsp olive oil, cinnamon, fresh ginger, garlic, a pinch of salt and 1 Tbsp of the maple syrup.
  • Pour into a cookie sheet or baking dish, so that everything is laying flat in one level.
  • Bake for about 15-20 minutes, until the onion is browned and the pumpkin and apples are fork tender.
  • While that roasts, its time to get the browned butter ready.
  • Add the 2 Tbsp of butter into a small sauce pan and melt on medium heat, stiring a couple times to ensure even melting.
  • Once the butter is all melted, watch it like a hawk. It will foam, turn yellow, and eventually begin to go brown. Make sure to keep stiring it fairly regularly.
  • Once it has gone a light brown, and begins to smell nutty, take it off the burner.
  • If there are a few over browned bits on the bottom, strain them into a small dish using a sieve. Set the butter aside.
  • Once the pumpkin and apples are softened, add in the 3/4 cup of cranberries and remaining 2 Tbsp of Maple syrup. Mix it all up on the baking tray, and then squeeze some fresh orange juice over top.
  • Pop the tray back in the oven and broil it on HIGH for 2-3 minutes (just until the cranberries begin to soften and burst open.)
  • Remove from oven and transfer to a serving bowl.
  • Mix in the browned butter and chopped fresh sage and devour!


Calories: 206.2kcal | Carbohydrates: 31.5g | Protein: 2g | Fat: 9.4g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4g | Cholesterol: 15.5mg | Sodium: 479.2mg | Fiber: 4.7g | Sugar: 20.7g | Vitamin A: 187.7IU | Vitamin C: 26.8mg | Calcium: 5.2mg | Iron: 8.1mg