For this recipe I used a Red Prince Apple – they are a new breed from Ontario that remind me of a mix between a Royal Gala and a Red Delicious – wonderfully sweet, with great colour but I find the texture to be much nicer than that of a Red Delicious. For more information on this apple check out:

1 butternut squash
1 TBSP olive oil
1 Red Prince apple
1 TBSP maple syrup

Cut butternut squash in half and scoop out the seeds and membrane. Drizzle olive oil on the fleshy half of the squash. Season with a small amount of salt and pepper. Place flesh side down on a cookie sheet and bake in a 350 degree oven for 30 minutes.

Cut the apple into 3 or 4 large pieces, core and seeds removed. Sprinkle with cinnamon. After the squash has cooked 30 minutes, place the apple on the cookie sheet with the squash and continue cooking another 20 minutes.

Allow squash and apple to cool for 5 minutes after you remove it from the oven. Scoop the apple and squash flesh with an ice cream scoop and put into a bowl with the maple syrup. Mix together with a fork.

Serve hot as a side dish with the main of your choice.