Caramelized Butternut Squash and Apple Medley

1. Preheat the broiler

Begin by preheating your broiler. While it heats up, take the butternut squash pieces and toss them in a large bowl with 2 tablespoons of olive oil. Season generously with Maldon salt and coarsely ground black pepper. Spread the seasoned squash out on a baking sheet in a single layer and place it under the broiler. Allow the squash to broil for about 10 minutes, stirring occasionally, until it is lightly charred in spots and beginning to soften.

2. Prepare the Granny Smith apples

While the squash is broiling, prepare the Granny Smith apples. Toss the apple pieces with the remaining 1 tablespoon of olive oil, and season them with salt and pepper. Once the squash is done broiling, remove it from the oven and combine it with the seasoned apples on the same baking sheet. Return the sheet to the oven and continue cooking, stirring occasionally, until both the squash and apples are tender and caramelized.

3. Reduce the apple cider

As the squash and apples cook, pour the apple cider into a small saucepan and bring it to a boil. Continue boiling until the cider reduces to a syrupy consistency, leaving you with about 2 tablespoons of reduced cider.

4. Prepare the cider-sage dressing

In a small bowl, combine the reduced apple cider with the fish sauce, sherry vinegar, and finely chopped fresh sage. Whisk these ingredients together to create a flavorful dressing.

5. Combine and serve

Once the squash and apples are tender, remove them from the oven and place them in a serving bowl. Pour the cider-sage dressing over the warm vegetables and apples, tossing gently to coat. You can serve this dish immediately, or let it stand at room temperature for an hour to allow the flavors to meld together.