Butternut Squash Apple Saute – GF, DF, SCD, GAPS

Squash for Squash Haters

I’ve made no secret of the fact that I love apples in the fall. But squash is everywhere right now. I wondered about combining the two. Turns out it was a good idea. Even my husband, who doesn’t like winter squash, liked this. It could convert someone in your home into enjoying this great seasonal and inexpensive vegetable.

The dish is savory – I resisted the urge to add cinnamon – but still sweet because of the apple. I thought about adding onion but really wanted to hold onto the sweetness. Choose an apple like the gala I used, one that’s crisp and not too tart.

Butternut squash is easy to work with. Peeling it isn’t my favorite thing to do but it doesn’t take long. (Remember to keep your fingers out of the knife’s way. Please.) About half of an average sized squash gave me the three cups of cubes I needed for this recipe. The recipe could easily be doubled if you’re serving more than four.

I think this would be perfect alongside a pork roast. I have one thawing in the fridge now so I’ll have to check that out :) For GAPS, substitute ghee or coconut oil for the olive oil.

Butternut Squash Apple Saute

3 cups butternut squash cut in 1/2″ cubes
1 cup apple, peeled, cored and cut in 1/2″ cubes (about 1 medium)
1/2 teaspoon dried thyme
Salt and Pepper to taste
Olive Oil

Drizzle olive oil to a large frying pan, about two tablespoons, and heat on medium low. Add squash cubes and saute, stirring frequently, for about 5 minutes. If it starts to stick, add more oil. If it starts browning too much, turn the heat down slightly.

Add the cubed apples and continue cooking, stirring often, for about 10 minutes more. You want the mixture to become golden. Check the squash’s doneness at this point by sticking the tip of a knife into a cube or two. If there’s resistance then it won’t be tender to eat. (Different pans and stoves can give different cooking times.) Add about 1/4 cup of water to the pan, cover it and continue cooking for another five minutes when it should be done. Make sure to check occasionally so the pan doesn’t run out of water and burn.

Makes 4 servings.

Linked to: Whole Foods Fridays, Real Food Wednesday, Simple Lives Thursday, Gluten Free Fridays, Gluten-Free Wednesdays,


  1. Nice recipe, Shannon. Apple and squash are often combined in soup recipes. I love the combo. :-)


  2. Kathy Harris says:

    The thyme is an interesting spice for this! I love squash. I sometimes add apple and cinnamon to acorn squash before baking it.

    I also just ordered your book, Kathy. For my readers, check out “The Road to Mercy,” Kathy’s first novel.

  3. Easy peasy, I like this! I think my boys would like it too! Thanks for linking up at our Gluten Free Fridays party last week! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you’ll join us this week! Cindy from vegetarianmamma.com

    PS, GFF #11 will be live tonight at 7 pm Eastern time!

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