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Roasted Butternut Squash, Apple and Red Onion

Peel and dice one 3-4 lb butternut squash, cut one medium red onion into large chunks, peel, core, and cut 3 large cooking apples into large chunks. Toss lightly in only enough olive oil to lightly coat. Sprinkle with salt and pepper. Spread on two lightly greased jelly roll pans or other rimmed flat pans and bake at 400 degrees for at least 35 minutes or until the squash starts to brown and apples and onions are soft.


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