- 2 granny smith apples, peeled and cored
- 5 tbsp olive oil
- 1 tbsp maple syrup
- 1 small butternut squash or 2 medium delicata, peeled and cut into 1 inch pieces
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- Fresh thyme
- ½ cup soaked almonds, chopped
Description / Directions
Cut apples into quarters and quarter again.
Wet sauté squash, onion, celery and thyme in water for 10 min, stirring often.
Turn heat to low, cover and cook 5 – 10 min, stirring occasionally, until squash is just tender.
Add the apples and sauté until apple is just tender.
Garnish with almonds and drizzle with olive oil and maple syrup.