Eat More Plants.

Roasting.

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So I opened my current Martha Stewart magazine to a random page and was pleasantly surprised to see a recipe that I had all the ingredients for! I’m stocking up on delicata squash and apples so that I can make this a few more times. I was honestly blown away by how amazing the flavors of this dish turned out. No joke, I ate it for breakfast and lunch yesterday. Perfect fall recipe!

I halved this recipe since it’s only feeding three people, feel free to double it and you’ll have enough for 6 people.

Ingredients:

1 delicata squash cut crosswise into 1/2 inch thick slices, seeds removed
5 apples cut in half, I used cortland, the recipe calls for lady apples but any kind for cooking should work fine
2 T olive oil
4 T light brown sugar

Optional – 3 slices thick cut bacon, each slice cut in half lengthwise and then chopped into 1/2 inch squares
Sub 2 extra T of oil if not using bacon and add 1/2 t of liquid smoke or soy sauce.

Fresh ground pepper and 1/4 t coarse salt
1 t fresh chopped thyme leaves

Preheat oven to 400.
Toss all ingredients together reserving half the thyme leaves for garnish after cooking.
Spread on a rimmed baking sheet and roast for 40 minutes.
Take the tray out and give everything a toss and bake for another 5 minutes.
Sprinkle remaining thyme over the top and serve.
Enjoy!

You will not be able to resist eating this once you smell the aroma of everything roasting together. Definitely my new favorite fall dish.

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