- 2 3/4 pounds acorn squash, peeled (see note), halved, seeded, and cut into roughly 1/2-inch dice (about 4 cups)
- 3 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/3 cup diced red onion (small dice)
- 1/4 teaspoon freshly ground white pepper
- 2 Fuji or Gala apples, cut into roughly 1/2-inch dice (about 2 cups)
- 1/2 cup chicken stock or canned low-sodium chicken broth
- 1 teaspoon chopped fresh thyme leaves
- Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
- In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and 1/4 teaspoon of the salt. Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender. Remove from the oven and set aside to cool for at least 5 minutes.
- Heat the 2 tablespoons butter in a small saucepan over medium-high heat. Add the onion, the remaining 1/4 teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes. Add the diced apples and the chicken stock, and bring to a simmer. Cook for 5 minutes, or until the apples are barely ten- der. (Don’t cook the apples too long you want them to retain their shape.) Remove from the heat.
- In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid. Toss gently to combine, and serve warm.
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