By Mike Lieberman

Butternut squash are still readily available at the Farmers Markets. Since Beth Buczynski of EcosphericBlog was happy that I posted a non-soup recipe when I made the roasted butternut squash fries, I’m posting another non-soup recipe.

Here’s what you’ll need: 1/2 butternut squash 2 apples (one sweet and one sour) Handful of walnuts 2 tablespoons of raw honey tablespoon of olive oil teaspoon of cinnamon 1/2 teaspoon of nutmeg dash of sea salt How to make: Cut and cube the butternut squash and apples Place in oven at 400 degrees for about 20 minutes Put the walnuts into a small bowl Pour honey, olive oil, cinnamon, nutmeg and salt over walnuts and stir After 20 minutes, mix up the squash and apples and roast for another 15 minutes Remove... More...