Servings: 4

1 butternut squash 1 butternut squash
2 apples 2 apples
Rosemary Sprigs Rosemary Sprigs
Lemon Lemon
Cinnamon Cinnamon
1/4 cup walnuts ¼ cup walnuts
1/4 cup pistachios ¼ cup pistachios
2 tablespoons of pure maple syrup 2 tablespoons of pure maple syrup

1 butternut squash cut in half/ scoop out seeds
Roast in oven face down for 20 minutes, flip over, add rosemary sprigs and continue to cook until nice and tender
Chop up 2 apples and put in a bowl with cinnamon (I love cinnamon so I used a whole tablespoon) and squeeze a half of a lemon. Toss and let sit. In a pan add ¼ cup each of walnuts and pistachios and 2 tablespoons of pure maple. Add apples and stir until it begins to caramelize. Add 2 tablespoon of coconut sugar. When it’s begins to soften and you can smell the aroma of everything ... add ½ cup cranberries or cherries. Continue mixing for another 3 to 5 minutes and remove from stove. Add to squash and enjoy