Ingredients
- 1 Medium Butternut squash, peeled, seeded and cubed (about 5 cups)
- 2 Large Jonagold apples, cored and cubed, skin on (about 5 cups) *
- 6 Cups quartered Shitake mushrooms; stems removed
- 6 Tablespoons pecan or canola oil, divided
- Salt & pepper
- ½ Teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
- Pinch cayenne pepper
*you can substitute your favorite variety of apple
Instructions
Preheat oven to 400 degrees.
Place empty baking sheet in oven to preheat.
Place cubed butternut squash in a bowl. Drizzle 1 tablespoon of pecan or canola oil over the squash, tossing to coat. Season with salt, fresh ground pepper and a pinch of cayenne. Spread squash evenly on preheated baking sheet. Bake about 15 minutes or until just tender. Set aside to cool.
Raise oven temperature to 450 degrees. Place another baking sheet in oven to preheat.
Place cubed apples in a bowl. Drizzle 1 tablespoon pecan or canola oil over apples, tossing to coat. Season with salt and fresh ground pepper then sprinkle with thyme. Spread apples evenly on preheated baking sheet. Bake about 10 minutes or until just tender. Set aside to cool.
Place another baking sheet in oven to preheat or use one that you previously used.
Place mushrooms in a bowl. Drizzle with remaining pecan or canola oil. Season liberally with salt and fresh ground pepper, tossing to coat. Spread mushrooms evenly on preheated pan. Bake about 15 minutes or until lightly browned.
Gently toss all the apples, squash and mushrooms together. Serve warm or at room temperature.
- Makes about 10 cups.
