Cauliflower, Acorn Squash & Apples

This is a very simple fall recipe. It's a perfect addition to roasted chicken or even great veggies to bring to Thanksgiving dinner. The flavors meld together beautifully; the squash is sweet, the cauliflower is earthy, and the apples are slightly tart. Together they taste wonderful!

INGREDIENTS:
1 head cauliflower
1 acorn squash
1 or 2 fuji apples
olive oil
salt
1 sprig of fresh rosemary

1. Preheat oven to 375. Rinse the cauliflower and cut into bite size pieces. Wash the acorn squash with soap and water; rinse well. Slice it in half and scoop out the seeds; either throw them out or set the seeds aside to roast. (You will have to look that one up. I haven't ventured there yet.) So with the squash; cut each half lengthwise into wedges. Either with a peeler or a knife, cut off the green skin. Then cut the wedges into bite sized pieces. Cut the apple(s) into bite sized pieces as well.









2. Place cauliflower, acorn squash and apples into a 9x13 baking dish. Cover generously with olive oil, sprinkle with salt. With a a pair of kitchen scissors, cut the rosemary, not the stem, and let it fall into the 9x13 dish. With a spoon, give everything a good stir. Bake at 375 for 35-40 minutes or until vegetables are tender.