Roasted Butternut Squash with Apple

1 butternut squash

1/2 T olive oil

a dash of salt and pepper

1 T butter

2 small apples cut into thin slices

1/2 cup chopped onion

1 1/2 T brown sugar

1/2 walnuts

1/4 apple cider vinegar

Preheat oven to 400 degrees. Slice squash in half, length-wise and scoop out/discard the seeds and pulp. Drizzle the olive oil over the flesh and sprinkle with a dash of salt and pepper. Place the flesh face-down on a baking dish or jelly roll pan and bake for about 20 minutes. Turn the squash flesh face-up and bake for another 15-20 minutes or until flesh is easily pierced with a fork. While squash is baking, add butter to a frying pan and melt. Add onion and saute until it begins to soften. Add apple slices and continue to stir. When apples have softened, add brown sugar and walnuts. Stir 2-3 minutes longer and add in the cider vinegar and stir for another 2-3 minutes. When squash is ready, remove from the oven and top with apple and onion mixture. Enjoy!