- One 3-pound butternut squash, peeled and cut into 3/4-inch chunks
- 10 tablespoons (5 ounces) unsalted butter, 6 tablespoons melted
- 2 tablespoons finely chopped dill
- Salt and freshly ground pepper
- 2 1/2 pounds tart, firm applespeeled, cored and cut into 3/4-inch chunks
- 3 tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 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.
The squash and caramelized apples can be refrigerated overnight and heated in a 350° oven.