Eatwell Farm

Roasted Butternut Squash with Apples

1 lb. butternut squash, peeled, seeded and cubed
1½ tsp. pumpkin-pie spice mix*
2 Granny Smith apples, cored and cut into ½” cubes
¼ cup chopped pecans
1 tsp. canola oil
¼ cup red wine vinegar

Heat oven to 400 degrees.  Mix squash with oil in a bowl.  Add spice mix, toss.  Spread squash on an ungreased baking sheet, bake 15-30 minutes or until squash turns golden brown at the edges. Mix vinegar and syrup in a bowl, pour over squash.  Bake 5 minutes.
Combine apples, pecans and squash in a bowl.  Cool and serve.

*if you’re like me and don’t have a pre-mixed pumpkin pie spice mix, have no fear! Simply mix together equal parts cinnamon, nutmeg, cloves, and ginger. If you want to toss in a tiny bit of coriander, ground star anise, allspice or cardamom, go for it! -Molly

Adapted from recipe submitted by member Diane Stone