Roasted Squash & Peaches

For the last few months I’ve baked infrequently due to the heat, but I am missing my roasted vegetables.   Frozen organic cubed butternut squash is  available and works well. I’ve been buying it from Aldi at a great price.

Simply Nature Organic Butternut Squash

I love all kinds of squash, but I no longer buy hard shell squash due to my difficulty cutting it.  I have arthritis in my hands and butternuts, acorns, etc. give me a problem. My friend next door has come over more than once when I tell her I have a problem. Zip and she halves it, but I don’t want to bother her.  Now I can eat it more frequently since I found cubed organic butternut squash. I bought several packages and then began to think how I wanted to fix the butternut squash. I had also bought fresh organic peaches. Yum!  Roasted squash and peaches sounds delicious doesn’t it?

If you’re using fresh butternut squash, cut and cube the squash.  (If you have larger pieces of squash, you must put it in the oven by itself and cook for 15 minutes before adding chopped peaches. Smaller cubes of squash will cook in the same time as the peaches.)  Add a little olive oil, cinnamon, honey, salt, and pepper, and you’re ready to roast it.

Carol's Kitchen Red Fruit

Roasted Squash & Peaches

Use organic when available. Serves 4


Roasted Squash & Peaches

Roasted butternut squash and fresh peaches is a easy and tasty baked dish.
Course Side Dish
Cuisine American
Keyword baked butternut squash and peaches, butternut squash, roasted squash, roasted squash and peaches
Servings 4 servings


  • 10 oz cubed butternut squash
  • 2 medium to large peaches cubed
  • 1 tsp ground cinnamon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey, maple syrup, or agave nectar
  • Salt and pepper to taste


  • Preheat oven to 400 degrees F (204 C)
  • Spray baking dish with cooking spray
  • Place squash and peaches in a large bowl
  • Add olive oil and toss
  • Add honey, cinnamon, salt and pepper and toss
  • Place in sprayed baking dish and put lid on
  • Bake for 45 minutes
  • If baked dish looks dry, add a tablespoon of margarine or butter and stir before serving


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

9 thoughts to “Roasted Squash & Peaches”

  1. This looks good! Our local market has recently started carrying fresh squash that is already cubed in deli containers. Such a relief — I’m with you on cutting the squash. Hard on the hands.

  2. Peaches are plentiful in my neck of the woods this time of year. I recently bought a very tasty and large peach pie at the local store for next to nothing. But mixing it with butternut squash would have been heavenly. :))

  3. Interesting combination. I must admit that I have never eaten squash and peaches together, but I’m thinking with the combination of spices that you have in this recipe that it will be good. Thank you for sharing on This is How We Roll.

  4. I’m a little bit behind but I wanted to make sure to check out your post – and thank you for joining the What’s for dinner party. Have a wonderful weekend and hope to see you at tomorrow’s party too!

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