Roasted Winter Squash and Apples

Serves 8 to 10

2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt

Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.

Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.

Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.

The New Vegetarian Epicure by Anna Thomas