Warm Squash, Red Onion, and Apple Salad

Anyone who has cooked a holiday dinner knows it takes hours to plan, shop, and cook, and on average it’s over in about 45 minutes…unless of course it’s prolonged by a heated family argument. For Thanksgiving this year I served five smaller courses over seven hours with plenty of time in between for football, board games, walks, naps, and heated arguments…not sure we’ll ever go back to the monster feast again. But whether you stay traditional or break it up into courses this squash, onion, and apple salad is a fantastic seasonal combination.

Preheat your oven to 450 then seed and slice your delicata or acorn squash into quarter inch pieces. Peel and sixteenth an equal amount of red onion halves trying to leave as much of the stem ends intact so your layers stay together. Toss both with a little bit of extra virgin olive oil and salt and pepper and roast in a single layer on parchment lined cookie sheets for about 25 minutes, flip and roast for another 20.

To serve toss the squash with some thinly sliced apple, chopped mint, and a lemon vinaigrette before topping with Vermont's own crumbled Bayley Hazen Blue cheese. Happy Merry!