6 cups diced Butternut Squash – 1 med squash
4 whole Large, Tart Baking Apples, Cored And Diced Into 3/4-inch Cubes
2 whole Medium Onions, sliced Thinly
4 T EVOO
4 T pure maple syrup
2 T fresh lemon juice
1 teaspoon Djion Mustard
½ cup fresh Parmesan or Pecorino-Romano cheese shavings, for garnish
Preheat oven to 425 degrees F.
Place prepared squash, apples, and onion onto a rimmed cookie sheet. Toss with the oil, then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35-40 minutes. Remove from the oven and let it cool until room temperature. TIP: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
Preheat (or reduce temperature) to 375 degrees F.
Whisk together the maple syrup and the mustard in a small bowl.
Drizzle sauce evenly over squash-apple mixture.
Bake in the center of the oven for about 25 minutes. Sprinkle some Parmesan shavings over top.
You may use frozen butternut squash. Thaw first and drain any excess moisture before roasting.