• 1 lb butternut squash - peeled
• 3 tart apples - cored
• 2 Tbsp butter
• 2 Tbsp packed brown sugar
• 2 tsp snipped fresh thyme
• 4 oz. cheese - blue cheese or Stilton with apricots or other cheese
• lettuce or spinach or mixed greens
• snipped fresh chives

1. Cut squash into 1/2“ slices, halving and seeding as necessary. Cut apples crosswise into 1/2” slices. Arrange in a shallow, foil lined baking pan.
2. In small bowl melt butter, brown sugar, and thyme together. Brush or spoon over slices.
3. Roast uncovered in a 425 deg oven for 15 min. Transfer apple slices to a plate and keep warm. Roast squash for an additional 5-10 min. until tender.
4. Arrange greens on salad plates. Stack the squash and apple slices on top and sprinkle cheese and chives on top. Add salad dressing on top. Serve immediately.

Serves: 6      Total Cook Time: 25 min.
Source: Midwest Living Nov/Dec 2012