Ingredients:
2 pounds peeled butternut squash, deseeded, and cubed
2 teaspoons canola oil
1 tablespoon pumpkin pie spice mix
3/4 cup red wine vinegar
1/2 cup maple syrup
5 Granny Smith apples, cored and cubed
1/2 cup pecans, chopped
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Preheat oven to 400F. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes, or until golden.
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In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes.
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Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.