Roasted Squash with Apples
1 pound butternut squash, peeled, seeded and cubed
1 teaspoon canola oil
2 teaspoons pumpkin-pie spice mix
cinnamon, to taste
1/4 cup apple cider or red wine vinegar
1/4 cup maple syrup
2 granny smith apples, cored and cut into 1/2" cubes
1/4 cup chopped pecans, optional
1. Heat oven to 400°F. Mix squash with oil in a bowl. Add spices; toss.
2. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges.
3. In a bowl, mix vinegar and syrup; pour over squash. Bake 5 minutes. Combine apples, pecans and squash in a bowl. Let cool if desired (I like it hot); serve.