Roasted Butternut Squash and Fried Apples

Contributed by Robert Stehling

Pumpkin and sweet potatoes are fine substitutes for the squash here.

Preheat the oven to 425°. In a large bowl, toss the squash with the melted butter and the dill. Season with salt and pepper and spread on a large rimmed baking sheet. Roast the squash for 30 minutes, turning once, or until browned and just tender.
Meanwhile, melt 2 tablespoons of the butter in a large nonstick skillet. Add half of the apples in a single layer and cook over high heat, turning once, until golden and crisp-tender, about 5 minutes. Add half each of the brown sugar and cinnamon and cook, stirring gently, until the apples are lightly caramelized, about 2 minutes. Transfer the apples to a plate. Wipe out the skillet and repeat with the remaining butter, apples, brown sugar and cinnamon.
Toss the roasted squash with the caramelized apples and serve warm or at room temperature.

Make Ahead The squash and caramelized apples can be refrigerated overnight and heated in a 350° oven.