Roasted Butternut Squash, Apples & Onions

1 butternut squash, peeled, cubed
2 honeycrisp or winesap apples (or similiar) peeled, cored, chopped
1 onion chopped
6 sprigs thyme
3 Tbs extgra-virgin olive oil

1/2 tsp kosher salt

Preheat oven to 450°


In a large bowl, toss the squash, apples, onion and thyme with the oil and salt. Spread into a large shallow baking dish.

until tender and golden brown, about 35 minutes. Serves 6


More good eats from the kitchen of Barbara Kieran