Ingredients:

1 medium-sized Koginut or Acorn squash, cut into 8 pieces

2 Pink Lady apples, cored and cut into eight pieces each

Kosher salt and freshly ground black pepper to taste

Curry powder to taste

1 tbs. of minced chives

Sherry vinegar to taste

Olio Nuovo to taste

Method:

Preheat the oven to 425 degrees.

In a large mixing bowl, place the squash and apples. Add curry powder, season, and dress to taste.

Set aside.

On a parchment-covered sheet pan, place the squash and cook for 20 minutes.

Turn the squash pieces to the other side and also, place the Mutsu apples on the sheet pan.

Cook for an additional 15 minutes. The squash and apple slices should have some color.

Remove from the oven and allow it to cool for 5 minutes.

On a serving platter place the roasted squash and apples.  Garnish with minced chives.

Season to taste and dress with sherry vinegar and Olio Nuovo.