small peeled butternut squash
chopped sprig rosemary
tsp fresh or dried thyme
tbsp maple syrup
Preheat your oven to 350 degrees Fahrenheit. Slice the apples and squash into thin rounds about 2 mm thick or so.
Arrange the slices in a cast iron skillet or roasting dish, alternating between apple and squash either in concentric circles or in straight lines depending on the shape of your dish. Make sure to overlap the slices and keep them stacked on an angle as opposed to completely flat.
Dot the fully arranged slices with the butter and sprinkle with the sea salt, rosemary, and thyme, and drizzle with the maple syrup.
Cover tightly with foil and roast for 35 minutes. Remove from the oven and take off the foil.
Put back in the oven to roast for 15 minutes more, or until nice and golden on top. Serve with your favourite autumn roast.
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