• 1 medium butternut squash, peeled, cut into 3/4-inch slices
• 1 medium onion, cubed
• 2 large Cortland apples, peeled, cored and cut into wedges
• ¼ cup brown sugar
• 1 tbsp all-purpose flour
• 2 tbsp extra virgin olive oil
• 2 tbsp butter, melted
• sea salt and freshly ground black pepper to taste
• ½ tsp ground cinnamon

In a 12 x 8 inch baking dish, arrange the squash add the cubed onion and top with the apple wedges. Mix the remaining ingredients and spoon over the apples. Bake at 350 F for 50-60 minutes or until tender. Makes 6 servings. This makes a great fall dish.