Harvest Squash Dish
2 cups fresh diced butternut squash
1 cup brussel sprouts, halved
whole garlic cloves, handful
3 tablespoons Olive Amelia Mushroom & Sage Olive Oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
3/4 cup pecans
2 Fuji apples, peeled and thinly sliced
2 tbsp. honey
Preheat oven to 425 F.
Combine squash, brussel sprouts, olive oil, salt, pepper, and cinnamon until evenly coated.
Spread mixture in single layer on baking sheet, bake for 10 minutes.
While baking, peel the apples and thinly slice.
Remove pan from oven and add the apples, garlic cloves, and pecans.
Bake 15 more minutes or until softened.
Transfer mixture to serving platter, drizzle with honey.