- 2 granny smith apples, peeled and cored
- 5 tbsp olive oil
- 1 tbsp maple syrup
- 1 small butternut squash or 2 medium delicata, peeled and cut into 1 inch pieces
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- Fresh thyme
- ½ cup soaked almonds, chopped
Squash N Apple Sauté:
Cut apples into quarters and quarter again. Sauté squash, onion, celery and thyme in water for 10 minutes, stirring often.
Reduce heat to low, cover and cook 5 – 10 10 minutes, stirring occasionally, until squash is tender. Add the apples and sauté until apple is tender.
Garnish with almonds and drizzle with olive oil and maple syrup.