- 2 medium carnival or Autumn Frost squash
- 1/4 cup EEVO
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon
- 1 teaspoon thyme (fresh is nicer, but dried is fine)
- 1/2 teaspoon kosher salt
- freshly ground black pepper
reheat oven to 400°F. Halve the squash, scrape seeds out and cut squash into 1-inch thick wedges. No need to peel, the skin is edible. Save the seeds to roast or toast! Cut apples into wedges, removing seeds. Whisk together all the ingredients (except the squash, lol). Toss squash and apple in dressing to coat. Arrange wedges in single layer on greased baking sheet. Bake for 20-25 minutes, until the squash is tender.
Don’t throw out those seeds!
Spread on a baking sheet and roast in the oven while you bake your squash, OR, toss in a hot skillet with a little oil, until medium brown. Top 10 most nutritious superfoods!!!
