Roasted Apples and Butternut Squash
Serves: 6 to 8
Preheat your oven to 425°F degrees. Place the squash in a small bowl and coat with half of the oil and maple syrup. Season with a little salt and pepper. Place the apples in a second bowl and repeat the process. Place the squash on a parchment lined baking sheet and cook for 10 minutes. Add the apples to the pan and cook for 10 more minutes, or until the squash is tender.
Try this recipe served with Three Local Cheese Fondue.
Recipe by, PCC Chef
Source: PCC Fresh October 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.